Beet and Cashew Croquettes With Tahini Sauce

Beet and Cashew Croquettes With Tahini Sauce

Beet and Cashew Croquettes With Tahini Sauce

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   13 Points
Cuisine
  • side dish
Comments
Ingredients
  • 4 Lg Beets (about the size of a baseball), peeled and cut into 1inch (2.5cm) cubes
  • 3/4 cup (200gm) Raw Unsalted Cashew Nuts
  • 2 pinches Coarse Sea Salt
  • 1 tablespoon (15ml) Corn Starch
  • 2 teaspoons extra-virgin olive oil
  • Salt and Pepper to taste
  • 3/4 cup (200ml) Plain Soy Milk
  • 4 tablespoons (60ml) Tahini (well-stirred)
  • 2 smalls or 1 large clove of garlic
Instructions

Pre-heat the oven to 375F (185C)Toss Beets with Olive Oil and season with salt and pepper

Spread mixture evenly on a baking sheet and place into oven for 45mins - 1hour, the beets should be fork tender

While beets are in the oven dry fry the cashews till they have some golden color and become fragrant, about 2 minutes, then coarsely chop and set aside.

Place the roasted beets in a large bowl and smash till have a coarse consistency, you don't want them to be pureed, just not chunky. I used a hand mixer.

Mix the cashews with the beets. The mixture should be dry enough that you can form it into a ball easily. If the beets are too moist, put them back in the oven for 5 - 10 minutes. You should get 4 balls

Put balls back in the oven for another 10 minutes till heated through, remove from oven and serve with Tahini Sauce.

Garnish with greens and sprouts if desired!Tahini Sauce:In a mortar and pestal smash garlic with a pinch or two of sea salt, till it forms a paste.

Add paste to a small sauce pan with the soy milk, whisk over medium-low heat till combined

Whisk in the cornstarch till you reach the desired consistency and the raw garlic taste is gone.Season with salt and pepper, if too thick, add a bit more soy milk.

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