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Truffle Beet Salad
Description
Truffle Beet Salad with flavors of arugula, roasted red beets and hints of truffle oil, topped with an amazing cashew cheese!
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, For Garnish (optional)
- FOR THE TRUFFLE CASHEW CHEESE:
- ¾ cups Raw Cashews, Soaked In Water Overnight And Drained
- 1 Tablespoon Lemon Juice
- 2 teaspoons Truffle Oil
- 2 Tablespoons Nutritional Yeast
- ¼ teaspoons Ground Sea Salt
- 2 Tablespoons Apple Cider Vinegar (dry White Wine Is Good Too)
Preparation
Preheat oven to 400ºF. 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. Garnish with candied walnuts if desired. Best served immediately.
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