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Marinated Beets with Cashew Ricotta, Hazelnuts and Basil

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • Author:
  • 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


These marinated beets with cashew “ricotta” are a sophisticated, yet simple-to-make, restaurant-inspired side dish.



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)


  1. Start with the ricotta. Place the cashews in a bowl and cover with boiling water. Soak for at least 40 minutes.
  2. 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).
  3. Drain and run the pot under cold water. Let the beets stand in cold water until they’re cool enough to handle.
  4. 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.
  5. 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.
  6. 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.
  7. To serve, swoosh the ricotta on a serving platter and pile the beets on top. Garnish with the hazelnuts and basil. Serve immediately.


  • 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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