Roasted Beet Wedges with Cashew Tzatziki
Roasting beets caramelizes the flavors bringing out the natural warm sweetness of this gorgeous root. And wait, don’t toss the nutrient rich leafy green beet tops. Sautéed, they are delicious with a hint of sweetness.
These nutritious roots boast many health benefits including:
Beets are rich in phytonutrient pigment betalains that have anti-inflammatory, anti-cancer and antioxidant properties.
Beets have garnered quite a bit of attention for nitrate that converts to nitric oxide. This natural nitrates in beets help relax blood vessels and lower blood pressure. Very cool right!
So eat your beets! Roasted beets are one of my favs, definitely add leftover beets to your leafy green salads.
I also like to julienne cut fresh beets and carrots, toss lightly with olive oil, and a spritz of sea salt. You can add a sprinkle of feta if like. Another great way to add beets to your life is to add 1/3 medium beet to your smoothie or juicing recipe.
Roasted Beets
Directions:
Cut beet in wedges, lightly toss with oil, spread out on baking sheet and roast at 350 degrees until desired tenderness.
Serve as is, they will be warm and earthy with a hint of sweetness . Or mix up a the sauce below to drizzle over. You can make a sauce with traditional greek yogurt or try this cashew based tzatziki recipe that I found on veggies don’t bite.
Remember to soak 1-cup raw cashews overnight the day before.
Ingredients:
1-cup cucumber peeled and grated 1-cup raw cashews, soaked in water overnight 3/4-cup water 1 1/2 tablespoons fresh squeeze lemon 2 1/2 teaspoons distilled white vinegar 3 cloves garlic, medium size. 1/2 teaspoon sea salt dash ground pepper to taste. 1 1/2 tablespoons fresh dill, finely chopped
Directions:
Place grated cucumber in cloth towel to absorb/squeeze out all excess water. Set aside.
Blend all ingredients, except cucumber and dill, in a high speed blender until smooth.
Add cucumber and lightly pulse until well folded in.
Add in finely chopped dill
Refrigerate until thicken.
If you, like me, might not have soaked the cashews overnight, not to worry, Sophia, the tzatziki recipe author, writes you can boil them for 30 minutes before blending.
Debra’s tip:
Buy beets that have the leafy green tops. They are nutrient rich including some iron. Wash well and sauté in few tablespoons of olive oil and a handful of pecan pieces. Sprinkle in a spritz of balsamic vinegar and season with a dash of garlic and sea salt.
Homemade Cashew Tzatziki recipe source: veggiesdontbite.com