Beet Tartare with Cashew Cheese
Cashew Cheese:
1 cup raw, unsalted cashews, soaked in water for 8-12 hours
1 large clove garlic
1/4 teaspoon salt
2 tablespoons regular unsweetened almond milk
Beet Mixture:
3-4 fresh red beets, approximately 2-inches in diameter
2 tablespoons minced fresh shallots
1 tablespoon non-pareil (small) capers
1 tablespoon olive oil
1 tablespoon minced fresh parsley
2 teaspoons soy sauce
1-1/2 teaspoons Dijon mustard
1/2 teaspoon red wine vinegar
1/2 teaspoon dried tarragon
fresh cracked black pepper to taste
1 small whole wheat baguette, sliced
Begin with the cashew cheese by draining soaked cashews and placing into the bowl of a food processor along with garlic and salt. Pulse until combined. Slowly add almond milk and continue processing for another 1-2 minutes or until mixture is smooth. Set aside.
For the beet mixture, remove greens and root ends from beets. Dispose of root ends, set greens aside and place beets in a medium-size pot of water. Bring to a boil over high heat and cook for 20-25 minutes, or until tender when pierced with a fork. Drain and rinse beets with cold water; set aside.
Meanwhile, rinse beet greens thoroughly and chop coarsely. Bring a small pot of water to a boil over high heat and add greens, boiling for 5 minutes. Remove from heat, drain and rinse with cold water. Press out as much liquid as possible; set aside.
Remove peels from boiled beets and discard. Chop beets and add to a large bowl along with remaining beet mixture ingredients. Mix to combine.
Spread cashew cheese in the bottom of a wide, shallow dish. Top with beet mixture and beet greens, and serve with baguette slices.
SO HOW'D IT GO?
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