Oven-Baked Beetroot with Cashew Mousse

A delicious and healthy dish made from oven-baked beetroot, served with a creamy cashew mousse. This combination is rich in nutrients and perfect for a plant-based main course.

• 15 minutes
• 2 servings
• Main course

• gluten-free
• vegan
• vegetarian
• blood-sugar balancing
• folatreich
• microbiome-friendly
• plant-based

Ingredients

• 400 g Beetroot (peeled and diced)
• 150 g Cashew nuts (unsalted, soaked for 2-4 hours)
• 30 ml Lemon juice (freshly squeezed)
• 2 g Lemon zest (zested)
• 5 g Thyme (fresh or dried)
• 1 tsp Salt (to taste)
• 0.4 g Pepper (to taste)

Instructions

1. Preheat the oven to 200°C.
2. Place the diced beetroot on a baking sheet, mix with olive oil, salt, pepper, and thyme.
3. Bake in the oven for 30-35 minutes until soft and caramelized.
4. While the beetroot is baking, drain the soaked cashews and place them in a blender.
5. Add lemon juice and lemon zest to the cashews and blend everything into a smooth mousse. Add salt and pepper to taste.
6. Once the beetroot is ready, remove it from the oven and let it cool briefly.
7. Arrange the oven-baked beetroot on plates and garnish with the cashew mousse.
8. Sprinkle with freshly chopped thyme and serve.

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