Truffle Beet Salad
PinServings: 4
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!
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Ingredients
- 4 small red beets - washed, stems and greens removed, peeled, and cut in half
- truffle oil - for drizzling on plates
- 2 cups arugula
- 1/4 cup 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
- 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.
- To make the cashew cheese, place all ingredients in a food processor or high powered blender. Blend until smooth, scraping down sides as necessary.
- 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
Serving: 1g | Calories: 254kcal | Carbohydrates: 21.2g | Protein: 7.2g | Fat: 17.1g | Sodium: 254.3mg | Sugar: 9.7g
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