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
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!
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
3/4 cup walnuts, toasted
1 tbl vegan butter
2 tbl balsamic glaze
pinch of salt, pepper
2 medium pears, diced
1 tbl butter
2 tbl coconut sugar
large pinch of cinnamon
1/4 tsp salt
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