Anti Inflammatory Vegan Roasted Beet Tartines with Cashew Herb Spread
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Learn more →Ingredients
4 servings
For the cashew spread
- 1 cup raw cashews
- 3 tbsp fresh lemon juice
- 2 tbsp nutritional yeast
- 1 clove garlic
- 2 tbsp fresh chives, finely chopped
- ½ tsp salt
- ¼ tsp black pepper
- 3–4 tbsp water
For the roasted beets
- 4 medium beets (about 1 ½ lb total), scrubbed
- 1 tbsp olive oil
- ¼ tsp salt
For the tartines
- 8 slices vegan bread, about ½ inch thick
- 1 tbsp olive oil
For the balsamic glaze
- ¼ cup balsamic vinegar
- 1 tsp maple syrup
Ingredient noteAdded sugar is limited on an anti-inflammatory diet, but the small amount of maple syrup per serving here is likely fine for many people. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
For serving
- ¼ cup walnuts, roughly chopped
- 2 tbsp fresh chives or fresh dill, roughly chopped
- flaky sea salt, to taste (optional)
Instructions
- 1
Place the cashews in a bowl, cover with boiling water, and soak for 30 minutes. Drain and rinse well.
- 2
Preheat the oven to 400°F (205°C). Rub the beets with 1 tbsp olive oil and 1/4 tsp salt, then wrap them individually in aluminum foil. Place on a baking sheet and roast for 45–55 minutes, until a knife slides through the center with no resistance.
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