These marinated beets with cashew “ricotta” are a sophisticated, yet simple-to-make, restaurant-inspired side dish.
Beets are one of those vegetables that – from my observations, anyway – people love to order in restaurants but aren’t so keen on cooking at home. (Kinda like eggplant or yuca.) With this sophisticated yet simple restaurant-inspired beet recipe, I hope to change that!

When it comes to beets (aka beetroots), I can totally see the intimidation factor. They’re a little awkward-looking and quite hard, making them appear almost impenetrable. Plus, there’s always confusion around the question, “To peel or not to peel?” (Keep reading…)
These marinated beets with cashew ricotta, hazelnuts, and basil are a fancy-looking vegan side dish perfect for the winter months. It’s got a layer of rich and savory cashew “ricotta” and a mess of silky, earthy beets marinated with lemon juice and olive oil. Crunchy, roasted hazelnuts and ribbons of basil are sprinkled on top.

Beets-plus-ricotta/yogurt are a common sighting on restaurant menus. These pairings are power couples because the richness and tanginess of dairy contrasts perfectly with beets’ earthy sweetness. For a plant-based version, I turn to my beloved cashew ricotta for a similar texture and flavor.
If you have beets with their greens still attached, don’t toss them. They can be sautéed just like kale or spinach!

To Peel or Not to Peel
Peeling raw beets can be difficult and messy. The good news is beets can be boiled, steamed, or roasted wrapped in foil – all with their skins on.
In my opinion, the easiest way to dip your toe into the world of beets is to boil them. Boiled beets are basically impossible to mess up and hard to over-cook. You just toss them whole into a pot of water and simmer until they can be pierced easily with a knife. Small beets take about 20 minutes, while larger ones can take up to 45.
Once the beets are cooked and cooled, their skins practically slip off on their own. (The process is still messy though. Wear gloves while handling beets if you want to prevent your hands from turning pink.) I recommend peeling beets with your hands, while they’re submerged in water. This technique contains the mess and makes for easy clean-up.

Beet Nutrition
If this recipe’s fancy looks aren’t enough to convince you to cook with beets, consider that they’re one of the healthiest things you can eat. Their deep red color signals the presence of betalains, phytonutrients that help fight inflammation, act as antioxidants, and help your liver with detoxification.
In general, all dark-colored strongly-pigmented produce tends to be high in phytonutrients and we should eat it as much as possible. Besides beets, I’m talking blueberries, purple cabbage, eggplant, and dark leafy greens.
Beets are also known to reduce blood pressure, and some studies have associated betalains with reduced cancer risk and lessening tumor cell growth.

How to Make Cashew “Ricotta”
Cashew ricotta is a delicious plant-based ricotta cheese substitute that works perfectly in lasagna, galettes, and on crostini. Rich, creamy, and savory, you make it by blending soaked raw cashews with garlic, miso, lemon juice, and water. Cashew ricotta keeps well in the fridge for up to several days, so you can make this component in advance.


Marinated Beets with Cashew Ricotta, Hazelnuts and Basil
- Prep Time: 5 mins
- Cook Time: 1 hour 10 mins
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
These marinated beets with cashew “ricotta” are a sophisticated, yet simple-to-make, restaurant-inspired side dish.
Ingredients
For the Ricotta
- 1 1/2 cups raw cashews
- 1 1/2 tablespoons fresh lemon juice, or more to taste
- 1 tablespoon white miso
- 1 small garlic clove
- 1/4 teaspoon fine sea salt, or more to taste
For the Beets
- 1 1/2 pounds beets (about 2 medium beets), scrubbed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 1/3 cup roasted hazelnuts, walnuts, or pistachios, roughly chopped
- 2 tablespoons sliced basil (cut into thin ribbons)
Instructions
- Start with the ricotta. Place the cashews in a bowl and cover with boiling water. Soak for at least 40 minutes.
- Meanwhile, place the beets in a medium pot and add enough water to cover by 1 inch. Cover with a lid and bring to a boil. Then reduce the heat to low and simmer with the lid ajar until the beets can be pierced easily with a paring knife, about 25 minutes (large beets may take up to 45).
- Drain and run the pot under cold water. Let the beets stand in cold water until they’re cool enough to handle.
- Meanwhile, finish the ricotta. Drain the cashews and place in a food processor or Vitamix. Add the lemon juice, miso, garlic, and salt. Pulse until everything is broken down. Add 1/2 cup water and continue pureeing until the mixture is creamy and homogeneous but not totally smooth (it should resemble ricotta, basically). Taste and adjust the seasonings if needed.
- At this point, the beets’ skins should easily slip off. Keeping the beets in the pot, peel them by pushing the skins off with your fingers.
- Cut the beets into 1-inch chunks and place in a mixing bowl. Add the oil, lemon juice, salt, and pepper. Set aside for at least 20 minutes (or up to 2 days) to marinate.
- To serve, swoosh the ricotta on a serving platter and pile the beets on top. Garnish with the hazelnuts and basil. Serve immediately.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 330
- Fat: 25 g
- Carbohydrates: 23.6 g
- Fiber: 3.7 g
- Protein: 8.3 g
Keywords: beets, cashews, hazelnuts, basil, ricotta
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