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Sliced into rounds, roasted beets are surprisingly good in sandwiches, almost like vegetarian cold cuts. These sandwiches pair them with a layer of herbed cashew cheese, and hold up great in a packed or picnic lunch. The recipe yields more cheese than you’ll need for the sandwiches, so if you don’t devour it right away by the spoonful, you can freeze it in a covered container.
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Ingredients
For 4 COM_JOOMRECIPE_SERVING_TYPE_
roasted-beet-and-creamy-dill-cashew-cheese-sandwic
- 4 beets
- 1 T olive oil
- 2 T balsamic vinegar
- salt
- pepper
- 1 c cashews
- 1/4 c soy milk
- 1 T lemon juice
- 1 clv garlic
- 1/2 c minced fresh dill
- 8 sli sandwich bread
- lettuce leaves
- 1 red onion
Roasted Beet and Creamy Dill Cashew Cheese Sandwiches Directions
- Preheat oven to 400F.
- Rub the beets with olive oil and wrap them all together in a packet of aluminum foil. Set in a small baking dish, and bake about 1 hour, until the beets are easily pierced with a fork. Remove from oven, unwrap from the foil, and let sit until cool enough to handle. When cool, rub the beets to remove the skins. Slice beets into 1/4-inch thick slices and place in a medium bowl.Toss with the balsamic vinegar and a sprinkle of salt and pepper.
- Combine the cashews, milk, lemon juice, and garlic in the bowl of a food processor fitted with a steel blade. Pulse until smooth, thinning with a little more milk if needed. Season to taste with salt and pepper, then transfer to a large mixing bowl. Fold in the dill. Taste, and adjust seasoning if needed.
- Spread 4 slices of bread with a layer of creamy cashew dill cheese, then top roasted beets, lettuce leaves, and sliced onion. Top with the remaining sliced bread, slice in half, and serve.