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Smoked Beet Salad with Cashew Dill Cream

4 beets, peeled

1/2 cup raw cashew pieces, soaked in water 12 hours, rinsed and drained

3/4 cup almond milk

2 tablespoons lemon juice

1 teaspoon apple cider vinegar

1 teaspoon sugar

1/4 teaspoon salt

1 tablespoon chopped fresh dill

6 orange segments

Roast beets on an outdoor grill over moderate heat (350) for about an hour or until you can easily insert a paring knife. Let the beets cool completely and then dice.

Combine the cashews, milk, lemon juice, vinegar, sugar, salt and dill in a blender and process until smooth. Pour the mixture into a small saucepan and cook over medium-low heat, stirring with a whisk until thickened. Cool in the pan, stirring occasionally to release steam.

Scrape the mixture out of the pan and into a glass container with a lid. Seal and store in the refrigerator until cold.

To serve, spoon the chilled cashew cream onto two plates, top with the orange segments and then the smoked beets. Garnish with dill leaves.