Baked Beetroots with Cashew Cheese and Hazelnut & Thyme Dukkah

Name: Baked Beetroots with Cashew Cheese and Hazelnut & Thyme Dukkah
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Asian, Middle Eastern
Ingredients: 6 organic beetroots–washed well; 1 tbsp olive oil; 1 tsp sea salt; Twist black pepper; 1 cup cashews (soaked for at least 1 hour); ¼ cup water; 3 tbsp nutritional yeast; 2 tbsp lemon juice; 2 cloves garlic (optional); 1 tbsp apple cider vinegar; 1 tsp dijon mustard; Pinch salt and black pepper; 100 g raw (unsalted hazelnuts); 1 tbsp cumin seeds; 1 tbsp coriander seeds; 3 tbsp sesame seeds; 2 tbsp sunflower seeds; 1 or 2 sprigs of fresh thyme; 1 tsp salt; 1/2 tsp chilli flakes; 4 handfuls Cavalo Nero; 1 tsp olive oil; 1/2 tsp sea salt

Instructions

Prep:20minCook:1h

Beautiful baked beetroots topped with creamy cashew cheese and nutty crunchy hazelnut and thyme dukkah. This makes a lovely starter or main with potatoes.

Updated at: Sat, 13 Dec 2025 07:26:43 GMT