Roasted Beets w/ Vegan Dill Creme Fraiche, Balsamic Walnuts, and Caramelized Pears

Roasted Beets w/ Vegan Dill Creme Fraiche, Balsamic Walnuts, and Caramelized Pears

Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)

Prep & Cook Time: 80 minutes
Servings: ~4

The Challenge: Badass Beets

Please note this is a preview of an upcoming recipe from my cookbook, Vegan Food That Doesn’t Suck. The cookbook is currently in the works. This recipe will be available until the cookbook releases at which time the recipe will be only a shortened preview. Pre-order here!

We’ve all had some delicious beets at a local restaurant. Maybe you’ve even made some good ones at home. What if you could take your beets up a notch and wow the shit out of everyone with your epic cooking skills - making some gourmet as hell beets to impress even the most “I hate beets” person out of the group!

Well, I give you a side that definitely doesn’t suck - Roasted Beets w/ Vegan Dill Creme Fraiche, Toasted Balsamic Walnuts, and Caramelized Pears … um yep! D-E-L-I-C-I-O-U-S. Like way delicious.

We roast a medley of red and golden beets to blend that super earthy flavor with something more mild. From there, we add a few layers of epic FLAVOR. We cool these beets off first with a dairy-free creme fraiche that blends in the herbaceous dill and is 100% awesome. From there, we add salty but balsamic-y toasted walnuts. We finish it with the sweetness of pears that are lightly caramelized.

Your thinking - say whhhhat. I can’t make that. OH YES YOU CAN. The below are super easy step-by-step process to kick some beet ass and crush this amazing dish. The amazing vegan creme fraiche is made from cashews + vegan yogurt. To me, these walnuts are irresistible, and the pears are nom nom nom good.

This is an amazing beet dish. You will love!

Let’s get into it!

 

Ingredients:


Roasted Beets

  • 3 medium red beets, washed

  • 3 medium golden beets, washed

  • 1 tbl olive oil

  • 2 tbl coarse sea salt + 1/2 tsp white pepper

Dill Creme Fraiche

  • 1 cup cashews

  • 3/4 cup vegan yogurt

  • 1/2 lemon, juiced

  • 1/4 cup fresh dill + 1 tbl fresh dill

  • large pinch of salt

  • 1 tsp agave nectar

Balsamic Walnuts

  • 3/4 cup walnuts, toasted

  • 1 tbl vegan butter

  • 2 tbl balsamic glaze

  • pinch of salt, pepper

Caramelized Pears

  • 2 medium pears, diced

  • 1 tbl butter

  • 2 tbl coconut sugar

  • large pinch of cinnamon

  • 1/4 tsp salt

Other

  • fresh dill


Equipment You'll Need:

Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Mixing Bowls , Castiron Pan . Large Pot . Medium Pan . Food Processor . Aluminum Foil


Before You Cook:

  • Place cashews in water in large pot, boil with water for 30 minutes, then remove from heat and let soak until ready to use


1. Wash beets, wrap in aluminum foil, bake at 425F for 60 minutes. Once its done baking, remove from oven and let cool for 5-10 minutes. Use a paper towel to peel off skin or peel with a peeler. Slice.

1. Wash beets, wrap in aluminum foil, bake at 425F for 60 minutes. Once its done baking, remove from oven and let cool for 5-10 minutes. Use a paper towel to peel off skin or peel with a peeler. Slice.

2. While the beets roast, dice pears. Add butter to a castiron pan. Melt for 90 seconds then add sugar and let dissolve for 4-5 minutes. Add pears, cinnamon, and salt. Cook for 15-20 minutes until very soft and caramelized.

2. While the beets roast, dice pears. Add butter to a castiron pan. Melt for 90 seconds then add sugar and let dissolve for 4-5 minutes. Add pears, cinnamon, and salt. Cook for 15-20 minutes until very soft and caramelized.

3. While the beets roast and pear cook, dice up the walnut and add to a dry medium pan. Toast for 6-8 minutes over medium low heat until it starts to become fragrant. Add butter and cook another 2-3 minutes then add balsamic glaze and salt and pepper. Take off heat and let sit. Set aside.

3. While the beets roast and pear cook, dice up the walnut and add to a dry medium pan. Toast for 6-8 minutes over medium low heat until it starts to become fragrant. Add butter and cook another 2-3 minutes then add balsamic glaze and salt and pepper. Take off heat and let sit. Set aside.

4. Once the cashews have boiled and sat for a while in the water, add to a food processor with the rest of the ingredients sans 1 tbl dill. Run in the food processor for 20-30 seconds. Turn off scrape down and rerun for 20-30 seconds. Add the fresh dill into the creme fraiche!

4. Once the cashews have boiled and sat for a while in the water, add to a food processor with the rest of the ingredients sans 1 tbl dill. Run in the food processor for 20-30 seconds. Turn off scrape down and rerun for 20-30 seconds. Add the fresh dill into the creme fraiche!

5. Slice beets, add all the elements, finish with fresh dill. Enjoy!

5. Slice beets, add all the elements, finish with fresh dill. Enjoy!

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