Slow roasted+earthy baby beets, crisp watercress, rich cashew cream, bright sherry vinegar and crispy baguette chips combine forces to create this perfect sexy starter!
If you’ve never slow-roasted beets before, this dish is a great way to try that out. What this technique does is coax out their deep sweetness that balances out their earthiness while sherry vinegar adds a bright and clean note. Watercress adds a contrasting sharpness and bite while cashew cream adds a richness that pulls everything together. We use a tarragon-chive cashew cream here that adds a fresh, clean dimension.
And those baguette chips? We freeze a baguette and, once slightly thawed, drag it across a mandoline to create paper-thin slices that are crisped up in an oiled pan or oven to add the perfect crunch. Check it out!
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Short on time or don’t want to rush? The beets and cashew cream here can be made up to two days ahead and the chips can be made a day ahead. Wicked easy!
Looking for more ways to use beets? Check these out!
More cashew cream and cheese? Make it!
More salad ideas? We got you covered.