Flavorful Beet-ox Bake

Super-ingredients combine to take this gently cleansing dish to perfection. A gorgeous combination of both color, texture and flavor – all of which will love your body in the best way. Holiday meals tend to lean towards the heavy side of things and this delicious, nutrient-dense dish just might put you right back on track for the New Year! 

Beet-ox Bake

 

INGREDIENTS

5 medium beets

2.5 tsp dijon mustard

2 tsp ghee, coconut oil or cold-pressed non GMO canola oil

2 tbsp water

1 garlic clove, grated

1/2 tsp freshly cracked black pepper

 

Parsley Cashew ‘Cheese’ Topping

1/2 cup cashew

2 tbsp water

1.5 tsp vegetable stock powder

 

Fresh parsley for topping

 

DIRECTIONS

1. Soak Cashews overnight or for at least 5 hours in lukewarm water

2. Preheat the oven to 350°F / 180°C.

3. Peel and slice the beets (about 0.4 inches /1 cm thick). It’s optimal if you can layer these in an ovenproof pan that you can also serve them in. I chose a vintage copper pan.

4. Combine dijon, oil of choice, water, garlic and pepper in a small bowl, whisk with a fork and pour over the beets. Bake for 35 minutes or until beets are soft. While baking, prepare the cashew ‘cheese’ and parsley topping.

5. Drain and rinse cashews. Because it’s such small quantities it’s best to use either a mortar and pestle or a hand blender to make the topping. Add cashews water and vegetable stock powder to your mortar (or small bowl if using a hand blender) and mash/blend until soft fully combined, set aside.

6. Rinse and chop parsley, set aside.

7. Once beets are done, top with cashew cheese and chopped parsley. Season to taste with more black pepper or salt.

 

Click here to view the next New Year Detox recipe.

 

About our guest food blogger:

Elenore Bendel Zahn is a health coach, organic gardener, writer, photographer, and the founder of Earthsprout, one of our favorite resources for seasonal vegan recipes. "All I create is brought to life with the intention of shaking things up and create a better world. And it’s all very delicious in so many ways."

Elenore Bendel Zahn

 

 

 

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