Truffle Beet Salad

11 ingredients
3 steps

Ingredients

  • 4 Small Red Beets, Washed, Stems And Greens Removed, Peeled, And Cut In Half
  • Truffle Oil, For Drizzling On Plates
  • 2 cups Arugula
  • Candied Walnuts, For Garnish (optional)
  • FOR THE TRUFFLE CASHEW CHEESE:
  • 3/4 cups Raw Cashews, Soaked In Water Overnight And Drained
  • 1 Tablespoon Lemon Juice
  • 2 teaspoons Truffle Oil
  • 2 Tablespoons Nutritional Yeast
  • 1/4 teaspoons Ground Sea Salt
  • 2 Tablespoons Apple Cider Vinegar (dry White Wine Is Good Too)

Directions

  1. 1
    Preheat oven to 400°F. In a shallow baking dish, place the beets. Brush with olive oil and bake for 45-55 minutes, until tender when pierced with a fork. When finished baking, remove and set aside to cool. Once cool enough to handle, cut the beets into bite size pieces.
  2. 2
    To make the cashew cheese, place all ingredients in a food processor or high powered blender. Blend until smooth, scraping down sides as necessary.
  3. 3
    To assemble, drizzle truffle oil on a plate. Place a layer of arugula, then handful of beets. Finish with a dollop of the cashew cheese. Garnish with candied walnuts if desired. Best served immediately.

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