It turns out that I am not the only one who would like to find a way to love beets. The beet butter recipe I posted last November has turned out to be one of the more popular recipes on my blog. I decided to make a couple of adjustments so even more people will try it. One change is to switch out the macadamia nuts for raw cashews. Cashews are less expensive and easier to find in the bulk food section of most grocery stores. Soaking the cashews in water makes up for the creaminess the macadamia nuts bring. Another change is oven roasting the beets this time around. Roasting enhances the beet flavor and I found it easier to peel the beets after they had been baked. So without further adieu...
Roasted Beet Cashew Butter
By Inspired by the Seasons
- 2 medium sized beets, scrubbed and tops removed
- 1 c raw cashews, roughly chopped
- 3 T olive oil
- 1 T white balsamic vinegar
- 1/4 tsp salt
Place cashews in a small bowl and cover with tap water, set aside.
Heat oven to 375 degrees.
Wrap beets in aluminum foil and place in oven cook for 45 minutes or until fork tender.
Once the beets are cooked. Remove from oven and open up aluminum foil packet to cool. Once the beets are cool enough to handle, peel and cut into 1 inch pieces. Drain the water from the cashews and add to a food processor along with salt, vinegar and 1 tablespoon of the olive oil. Process until combined. Add in beets and remaining oil and process until smooth. Refrigerate for 2 hours before serving.