Marinated Beets with Cashew Ricotta, Hazelnuts and Basil

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.

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