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Truffle Beet Salad | via veggiechick.com #vegan #glutenfree
Appetizers, Gluten Free, Lunch, Salads, Under 400 calories, Vegan Recipes

Truffle Beet Salad

This Truffle Beet Salad brings flavors of arugula and roasted red beets with hints of truffle oil – topped with an amazing cashew cheese- wonderful for entertaining! 

Truffle Beet Salad | via veggiechick.com #vegan #glutenfree

Years ago, when my husband and I last went to Hawaii, we enjoyed an incredible truffle beet salad appetizer at the restaurant where we got married, the Beach House Grille in Poipu, Kauai. The salad was covered in gorgonzola, which was really tasty at the time, but I decided it would be cool to try a vegan version. Instead of using gorgonzola, I created an incredible truffle cheese made from cashews. This salad doesn’t even need dressing! A little bit of truffle oil and the cashew cheese makes it so flavorful, and the perfect small salad to compliment any meal. I would recommend making this for a dinner party; it has classy written all over it. =) And if you don’t know what truffle oil is, it tastes like mushrooms and it’s AHHMAZING!!

To start, preheat your oven to 400 degrees. Prepare the beets by washing first, then removing the stems and greens. Peel each beet and then cut in half.  In a shallow baking dish, place the beets. Brush with olive oil and bake for 45-55 minutes, until tender when pierced with a fork. When finished baking, remove and set aside to cool. Once cool enough to handle, cut the cooked beets into bite size pieces.

To make the cashew cheese, place the Truffle Cashew ingredients (cashews, lemon juice, truffle oil, nutritional yeast, sea salt, and apple cider vinegar) in a food processor or high powered blender. Blend until smooth, scraping down sides as necessary.

To assemble the salads, drizzle truffle oil on a plate. Place a layer of arugula, then a handful of beets. Finish with a dollop of the cashew cheese and candied walnuts (optional). Serves 4. Best served immediately.

Truffle Beet Salad | via veggiechick.com #vegan #glutenfree

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Truffle Beet Salad

This Truffle Beet Salad brings flavors of arugula and roasted red beets with hints of truffle oil – topped with an amazing cashew cheese- wonderful for entertaining!

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4
  • Category: Vegan, Gluten Free

Ingredients

  • 4 small red beets, washed, stems and greens removed, peeled, and cut in half
  • truffle oil, for drizzling on plates
  • 2 cups arugula
  • candied walnuts (optional)

Truffle Cashew Cheese:

  • 3/4 cup raw cashews, soaked in water overnight and drained
  • 1 tablespoon lemon juice
  • 2 teaspoons truffle oil
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon ground sea salt
  • 2 tablespoons apple cider vinegar (dry white wine is good too)

Instructions

  1. Preheat oven to 400 degrees. In a shallow baking dish, place the beets. Brush with olive oil and bake for 45-55 minutes, until tender when pierced with a fork. When finished baking, remove and set aside to cool. Once cool enough to handle, cut the beets into bite size pieces.
  2. To make the cashew cheese, place all ingredients in a food processor or high powered blender. Blend until smooth, scraping down sides as necessary.
  3. To assemble, drizzle truffle oil on a plate. Place a layer of arugula, then handful of beets. Finish with a dollop of the cashew cheese. Serves 4. Best served immediately.

*Nutrition information shown without walnuts.

truffle_beet_salad_nutrition

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

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