Golden Beet Stack with Cashew Cheese

I love beets! I love their earthy flavor. They are a hearty staple in our kitchen. I like golden beets because their flavor is a little mellower and less earthy taste than red beets. Plus bonus points for not staining my hands.  I wanted to do something different than just the same old boring roasted beets so I went to Pinterest for inspiration. When I found The Tomato Tart’s beet and goat cheese appetizer I knew I could veganize it. My Golden Beet Stack with vegan cashew cheese layers shines as an appetizer or as a stunning main dish. Serve it on its own or maybe with a simple arugula salad.

What’s Special About Golden Beets?

A golden beet tastes sweet and mild with just a hint of earthiness making it less earthy than a red beet. Golden beets also possess a subtle nutty quality that complements their sweetness. Unlike red beets, golden beets do not “bleed” their color when cooked or pickled. When cooked golden beets become tender and develop a smooth almost creamy consistency. Because of their mild flavor they pair well with many ingredients. Golden beets complement sharp or slightly bitter greens like arugula. Soft cheeses, fresh herbs, and nuts also pair well with the subtle flavors of golden beets. 

You can eat golden beets raw in salads, cut thin or shred into slaws. To cook them, boil, steam, or roast them until fork-tender, then peel the skin. They work well as a side dish or can be the star of your plate!

To Make Golden Beets with Cashew Cheese You Need:

• Golden Beets (one medium beet per stack)
• 1 cup raw cashews
• Arugula lettuce
• 1 1/2 lemons
• 1 tbsp apple cider vinegar
• 3 tbsp water
• 1 tbsp chives chopped
• 1 tbsp parsley chopped
• 3 tbsp olive oil
• 1 tbsp maple syrup
• salt and pepper

Wash and clean your beets. Add the beets to a stock pot cover with water and bring to a boil. Boil the beets until tender. This should take 20 to 30 minutes depending on the size of the beets. Carefully drain the beets and set aside to cool. You want them to be cool enough to be able to remove the skins and cut into slices.

While the beets are cooling you can make the cashew cheese.  In a food processor combine one cup of cashews, the juice from one lemon, a tablespoon vinegar, and three tablespoons of water. Pulse to throughly combine ingredients. Once blended to desired consistency add in a pinch of salt, chives and parsley. Pulse to blend in the herbs. Chill the cashew cheese until you are ready to use.

Just before you are ready to assemble and serve you need to make the dressing to drizzle over the top of the beet stacks. In a small bowl whisk together the juice of half a lemon, three tablespoons olive oil, and one tablespoon maple syrup. Add salt and pepper to taste.

To assemble the golden beet stacks add arugula to a plate. Place the largest beet slice on top of the arugula. Gently spread a small spoonful of cashew cheese on top of the beet. Top the cashew cheese with another beet slice. Repeat to build the stack and add a second layer of cashew cheese. Top it off with a beet slice. Finish with a drizzle of the maple oil dressing.

Love Beets?

We love cooking with golden beets because they have a milder flavor and they have a beautiful vibrant yellow color. If you can’t find golden beets the more common red beet will work in this recipe but the red color may bleed into the layered cashew cheese.

If you are looking for more recipes using beets check out these:

• Vegan Beet Steaks – This is a classic date night recipe! Grilled beet steaks are so yummy.
• Beet Potato Salad – A twist on potato salad to add more flavor and color.