Beet Tartare with Cashew Cheese

by Gena on June 6, 2013

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One of the highlights of my recent Portland dining adventures was the beet tartare at Portobello: finely chopped and lightly dressed beets served on top of a pillow of creamy cashew cheese. I thought the it was an ingenious recipe idea, and it was a delicious appetizer. When beets arrived in my Relay Bounty Box last week, it felt like fate. It was time to recreate beet tartare at home.

This recipe is very simple. As soon as you roast the beets, all you need to do is chop them finely and dress them with a little olive oil, lemon, sea salt, and pepper. To roast beets, I like to trim them, wrap them in foil, and then roast them in an oven set to 400 degrees Fahrenheit for 40-50 minutes, or until they’re tender enough for a knive to cut through them easily. If you’d rather not use foil, you can roast them in a dutch oven with a little water at the bottom for that period of time.

After they emerge from the oven, you can run the beets under cold water and easily slip off the skins. It’s that simple!

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I served my tartare with Ezekiel sprouted grain bread, which I’d toasted and cut into squares, but you can serve it with raw flax crackers, raw veggies, a brown rice tortilla, or any other bread/dipper of choice. It’s an easy, impressive appetizer. You don’t even have to make the cashew cheese with it; the beets can stand alone!

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I have one more Vida Vegan recap coming to you soon, as well as a scrumptious spring salad. Happy (almost) weekend.

xo

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{ 32 comments… read them below or add one }

Olena @ iFOODreal.com June 6, 2013 at 12:55 pm

Hi Gena. What a different recipe but sounds amazing. Why do you need to soak cashews overnight?
Growing up we used to eat beets a lot but we would boil them. Cheap and healthy, especially if organic.
Toasted sprouted bread is so high end!!!

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the delicate place (@misathemeb) June 6, 2013 at 12:58 pm

eden serves an incredible tartare as well here in pgh! they cut huge chunks of cashew cheese to serve on the side as dippers. /amazing i’ve never been to portland but i think i’d love it there! it’s on my short list for sure!

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Michelle June 6, 2013 at 1:04 pm

OH MY GAWD that looks ridiculously good!!! thanks for the recipe I love beets…oh and cashew cream

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Eileen June 6, 2013 at 1:16 pm

This sounds like the best possible way to eat beets! I usually go for goat cheese with beets, but the cashew cheese combination is so obviously a great choice too. Hooray!

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wendy (healthy girl's kitchen) June 6, 2013 at 1:33 pm

You had me at “Beet Tartare.”

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Christa @ Edible Balance June 6, 2013 at 1:59 pm

beets were already on the menu for tonight, this came just in time! This’ll be perfect just straight up, no cashews. Looks amazing!

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Emma June 6, 2013 at 2:15 pm

This looks divine, and so elegant! Beetroot is made to be paired with something creamy. One of my favourite side dishes is a scrummy beetroot tahini salad.

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Suzanne June 6, 2013 at 3:05 pm

Not going to lie; it doesn’t look all that appetizing :P

However, I do love beets AND cashews, so maybe I’ll give it a try!

Thanks for sharing!
Peace&love

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JL June 6, 2013 at 3:40 pm

Bravo! That was one of my favorite dishes from our fabulous dinner with you in PDX! So glad you recreated it!

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janet @ the taste space June 6, 2013 at 5:04 pm

Yum, looks delicious. I think there is a beet and avocado tartare dish in the Candle 79 cookbook that I had earmarked but this looks so much easier. Thanks, Gena. :)

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zosia June 6, 2013 at 5:23 pm

you can barely see the cheese! (next time use a darker plate) hehe :)

thanks for this great recipe!

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Rachael June 6, 2013 at 6:26 pm

Wow this looks amazing. Pink hands be damned, I love roasted beets and your recipe sounds like it would be delicious on a salad too.

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Lara June 7, 2013 at 3:32 am

This looks yummy. Love your blog. I recommend it to people all the time.

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mike June 7, 2013 at 7:07 am

Beetroots are great juiced – i add one raw one to about 10 raw carrots and stuff them through my champion 2000 juicer. Not to forget 3 medium sized Pink Lady apples for a bit of sweetness. Drink within ten minutes whilst it is still fresh, or pop in an air-tight flask and keep in the fridge until ready to drink. Mmmmm did i just give away one of my longevity secrets? ! :-)

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kate June 7, 2013 at 7:38 am

This looks yummy. So that’s why I bought beets this week at the market… Would a little nooch add something to the cheese element, or would that be overkill for the pure, clean flavours? Definitely on my kitchen to do list.

Kate

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McKel | Nutrition Stripped June 7, 2013 at 10:05 am

This looks great! Not only for the health benefits, but the colors are so beautiful. Thanks for sharing your creative take as usual ;)

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Reya June 7, 2013 at 10:28 am

Gena…I’ve had this dish at Portobello and it was amazing. I am so happy you tried it and recreated it here. Looking forward to making it!

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marquis @realrawkitchen June 7, 2013 at 11:34 am

What a simple yet incredible idea! This looks delicious .. I love beets and am always wondering how to dress them. This is so simple, I’m so glad you posted this. Thank you!

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Ashley F. June 7, 2013 at 12:01 pm

Oh my, I fear this dish may become like crack for me. Roasted beets and cashew cheese – together? I’m doomed…in the best possible way :)

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Florence June 7, 2013 at 12:10 pm

Simply Beautiful!! My mouth is watering. Can’t wait to make this:)

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Hannah June 7, 2013 at 4:32 pm

I love your Ezekiel bread, and your raw apple crackers, and your cashew cheese, and your couch, and even though by the time I went to try this tartare there was none left, I love your beet tartare. But most of all, I love you, and not just ’cause it’s your birthday. Happy birthday dearest one.

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Anonymous June 8, 2013 at 9:56 pm

Another great beet recipe to add to my collection. Thanks!

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Gabby @ the veggie nook June 10, 2013 at 7:28 am

I saw your pictures of this from Portland and I am SO GLAD you recreated it! My way of pretending I was at VVC ;)

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Ashley June 12, 2013 at 9:01 am

that’s looking yummy indeed!!

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Nic@diningwithastud June 12, 2013 at 6:37 pm

What a gorgeous starter! I need to try this. Pinning i now :)

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Edelina June 17, 2013 at 11:29 am

Great to see another beet for meat recipe. The other was a lovely carpaccio appetizer. Are the cashews raw? I’ve heard there was a toxic element in raw vs roasted.

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Gena June 18, 2013 at 4:39 pm

That’s the first I have heard of this, Edelina. I think you’re OK either way!

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Michelle @ Michelle's tiny kitchen June 18, 2013 at 5:05 pm

The idea of beet tartare makes my mouth water!! Looking forward to making this and serving with some avocado.

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Melynda September 24, 2013 at 1:07 pm

I made this last night. It was so delicious! Not exactly like Portabellos, but very close. I can imagine this would be great not only on bread and crackers, but also on salad. Btw, it made A LOT!

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Gena September 26, 2013 at 6:20 am

Good to know, Melynda! And if I even came *close* to the Portabello version, that’s huge.

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Lynntofu October 6, 2013 at 10:49 pm

I just made this twice in two weeks. Once for myself and roommate and another for a potluck. A potluck at Araon’s, the owner of Portobella! He even liked it! I enjoyed it myself and so did everyone else that tried it.

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Gena October 7, 2013 at 6:24 am

Wow!!! That’s the ultimate compliment. Thanks :)

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