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.
Why this dish is good for you
Microbiome-friendly, blood sugar regulating, high in fiber and omega-3 fatty acids.
Ingredients
- Beetroot(peeled and diced)400 g
- Cashew nuts(unsalted, soaked for 2-4 hours)150 g
- Lemon juice(freshly squeezed)30 ml
- Lemon zest(zested)2 g
- Thyme(fresh or dried)5 g
- Salt(to taste)1 TL
- Pepper(to taste)0.4 g
Method
- 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.
Up-Food calculates calories, macro- and micronutrients for this dish, adds them to your daily balance and shows you which nutrients you are still missing this week.
- Nutrients per serving based on USDA and BLS reference data
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