Roasted Beet Sandwich with Cashew Cream

Although I use gluten-free bread, you can use any toasted bread of your choice. I use Majestic Garlic spread, which is available at many area farmers’ markets, Whole Foods and Windmill Farms. You can use a garlic aioli as a substitute.

By / Photography By Chris Rov Costa | August 22, 2017

Ingredients

Roasted Beet Sandwich
  • Toasted bread of choice
  • 12 to 16 ounces Beets, should be good for a few sandwiches
  • 1-2 tablespoons coconut oil
  • 4-6 Butter lettuce leave
  • Majestic Garlic spread
  • Pink salt, to taste
Maria’s Mom’s Cashew Cream
  • 1 ½ cups raw cashews
  • 1 ½ cups water
  • 1 tablespoon nutritional yeast
  • ½ tablespoon sea salt or pink salt*

Instructions

Roasted Beet Sandwich

To roast beets, preheat oven to 400°. Scrub the skin and pat dry. Rub with coconut oil, add a pinch of salt and wrap in foil. Bake for 40 to 45 minutes, or until beets are tender. (Large beets may take longer.) Let beets cool enough to handle; the skins should rub right off. At this point, you can refrigerate overnight, which I prefer, or begin making the sandwiches.

Thinly slice beets with a mandolin or by hand up to ⅛ inch thick.

Spread Majestic Garlic spread on toast, generously layer beets adding a little salt and pepper to each layer, then top with butter lettuce. Serve with a dipping side of cashew cream.

Maria’s Mom’s Cashew Cream: 

I make this fresh almost weekly and eat it liberally on almost everything! Nutritional yeast is available at health food stores and speciality natural foods store. 

Place all ingredients in a blender or food processor and let soak for 30 minutes. Blend for up to 3 minutes, or until it’s smooth and creamy. Keep leftovers refrigerated.

*I prefer my cashew cream salty and cheesy, but you can adjust nutritional yeast and salt to your liking.

 

Ingredients

Roasted Beet Sandwich
  • Toasted bread of choice
  • 12 to 16 ounces Beets, should be good for a few sandwiches
  • 1-2 tablespoons coconut oil
  • 4-6 Butter lettuce leave
  • Majestic Garlic spread
  • Pink salt, to taste
Maria’s Mom’s Cashew Cream
  • 1 ½ cups raw cashews
  • 1 ½ cups water
  • 1 tablespoon nutritional yeast
  • ½ tablespoon sea salt or pink salt*
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