- 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
- 1 ½ cups raw cashews
- 1 ½ cups water
- 1 tablespoon nutritional yeast
- ½ tablespoon sea salt or pink salt*
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.