Saturday, June 4, 2016

Roasted Beet Sandwich With Cashew Cream

Roasted Beet Sandwich 
With Cashew Cream
Toasted Bread of choice
12 to 16 beets, good for several sandwiches
1 to 2 tablespoons coconut oil
Boston lettuce leaves
Garlic spread
Pink salt to taste

To Roast Beets;
Preheat oven to 400 degrees.  Scrub the skins, rinse and pat dry.  Rub with coconut oil. add a pinch of salt, abad wrap in foil.  Bake for 40 to 45 minutes, or until beets are tender.  Let beets cool enough to handle; the skins should rub right off.  At this point you can refrigerate overnight or  begin making the sandwiches.

To Build Sandwich:
Thinly slice the beets with a mandolin or by hand up to 1/8" think.

Apply garlic spread to toast,  generously layer beets adding a little salt and pepper to each layer, then top with butter lettuce.  Serve with a dollop of Cashew Cream.

Cashew Cream
1 1/2 cups raw cashews
1 1/2 cups water
1 tablespoon nutritional yeast
1/2 Tablespoon sea salt

Place all ingredients in a blender or food processor and allow to soak for 30 minutes.  Blend for up to 3 minutes, or until it's smooth and creamy.  Keep leftovers refrigerated. 

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