Roasted Beet Sandwich
With Cashew Cream
Ingredients: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
Directions:
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
Directions:
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.
