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Roasted Beets with Dill Cashew Cream and Pistachio Garnish Recipe

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4.4 from 28 reviews

This vibrant and healthy recipe features roasted beets served with a creamy, tangy dill cashew sauce. The beets are roasted to caramelized perfection and paired with a flavorful dill cream made from soaked cashews, nutritional yeast, miso, capers, and fresh herbs. Garnished with crunchy pistachios and fresh dill, this dish offers a delightful combination of earthy, creamy, and nutty flavors – perfect as a side or light main.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Beets

  • 450 g / 1 lb raw beetroot
  • 15 ml / 1 tbsp olive oil
  • Salt and pepper, to taste

Dill Cream Sauce

  • 130 g / 1 cup raw cashews, soaked
  • 1 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 1 tbsp capers in brine, drained
  • ½ tsp white (shiro) miso paste
  • 10 g / 0.35 oz dill fronds
  • Small handful of parsley leaves (optional)

Garnish

  • Large handful of pistachios, chopped
  • Sprigs of fresh dill

Instructions

  1. Soak Cashews: Pour boiling water over the cashews and soak for 30 minutes. For softer, creamier sauce, you can soak them longer, even overnight in cold water.
  2. Prepare Oven and Baking Tray: Preheat your oven to 200° C (390° F) or 180° C (355° F) if using a fan oven. Line a baking tray with parchment paper for easy cleanup.
  3. Prepare Beets: Clean the beets thoroughly, remove tops and tails, then cut each beet into 6 to 8 wedges depending on size. Toss the wedges in olive oil, season with salt and pepper, ensuring they’re evenly coated.
  4. Roast Beets: Place the beets on the lined baking tray and roast in the oven for 25-30 minutes. Halfway through roasting, flip the beet wedges to ensure they cook evenly and develop caramelized edges.
  5. Blend Dill Cream: Drain the soaked cashews and add them to a blender along with dill fronds, capers, nutritional yeast, white miso paste, and lemon juice. Add about 100 ml of water (adjust as needed) and blend until smooth and creamy. For a greener, brighter sauce, add the optional parsley leaves. Taste and adjust seasoning as desired.
  6. Assemble and Serve: Spread the dill cream on a serving plate. Arrange the roasted beet wedges on top and sprinkle generously with chopped pistachios. Garnish with fresh dill sprigs and serve immediately.

Notes

  • Soaking cashews longer will create an even creamier and smoother dill sauce.
  • You can prepare the dill cream in advance and refrigerate it; bring it to room temperature before serving.
  • Try adding a splash of olive oil in the sauce for extra richness if desired.
  • Parsley is optional but adds color and a fresh note to the dill cream.
  • For a nuttier flavor, toast the pistachios lightly before garnishing.
  • This dish can be served warm or at room temperature.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Vegetarian
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/roasted-beets-with-dill-cashew-cream-and-pistachio-garnish-recipe/