How many times can I post variations of beet salad you ask? Many, obviously! I just don’t tire of beets. If it isn’t the case for you, please come back later, I will have other non-beet posts up soon.
Golden beets with homemade soy “cheese”
These gorgeous little golden beets were baked whole, peel on, in a covered cast iron dutch oven, thus saving the aluminium foil from the trash can and concentrating the delicious flavour of these awesome roots. Once they’re cooked and cooled, the peel comes off super easily.
In this recipe, the faux cheese is leftover vegan ricotta beefed up with a little fermented bean curd for added sharpness. Cashew cheese or creamed Dr Cow aged cashew cheese would also be very good matches here. Finish with a drizzle of good olive oil, smoked Maldon salt and some chopped parsley.
Enjoy your beets!
Vegan & Demanding 