Local Organic Beets Recipe
horseradish, cashews, yogurt, cider vinegar, dill
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Beets
Wash the beets thoroughly under running water. Trim the tops and roots, then wrap each beet in foil and roast in a preheated oven at 400°F (200°C) for about 45-60 minutes, or until tender.
- 2
Make the Cashew Cream
While the beets are roasting, soak the cashews in water for at least 30 minutes. Drain and blend the cashews with yogurt, cider vinegar, and a pinch of salt until smooth and creamy.
- 3
Prepare the Horseradish Sauce
In a small bowl, mix the horseradish with fresh dill and a pinch of salt. Adjust the horseradish quantity to taste.
- 4
Assemble the Dish
Once the beets are roasted and cool enough to handle, peel the skins off and cut them into wedges. Serve the beet wedges topped with cashew cream and a drizzle of horseradish sauce.
