Forget pigs in blankets, this is the best canapé to get any festive gathering going. Creamy, colourful and so delicious - roasted beetroot and toasted walnuts are mixed with a simple cashew sauce, topped with sliced spring onions and served on a crunchy cracker base. If you've got vegan family or friends to keep happy, this will sure do the trick!
Takes around 35-40 minutes to cook
Ingredients
4 beetroots (230g), peeled and cut into small pieces
200g walnuts
100g cashews
115ml almond milk
1 garlic clove, peeled
Juice of 1 lemon
1 teaspoon of Dijon mustard
2 spring onions, thinly sliced
Packed of crackers (we use sourdough crackers)
Salt and pepper
Method
1. Place the cashews into a small bowl and cover with boiling water. Leave to soak for at least 10 minutes while you prepare the rest of the dish.
2. Preheat the oven to 180C, fan setting.
3. Place the beetroot chunks into a baking tray and add a drizzle of olive oil and a pinch of salt. Mix well and cook for 25-30 minutes, or until the beetroots become soft. Once cooked, remove from the oven and leave to cool to room temperature before cutting into small chunks.
4. Place the walnuts into a baking tray and roast for 10 minutes. After 10 minutes, remove from the oven and let cool before cutting into small pieces.
5. Make the sauce by draining the cashews and placing into a powerful blender (we use a NutriBullet). Add the almond milk, garlic, lemon juice, mustard and a pinch of salt. Blend until the mixture is smooth and creamy.
6. Place the cooled beetroot chunks and chopped walnuts (leaving a few for the topping) into a bowl. Mix through the creamy dressing, taste and season with salt or pepper if needed.
7. Spoon equal amounts of the mixture onto crackers and top with some sliced spring onions, chopped walnuts and a pinch of pepper.
Tip:
You can use ready cooked beetroot from the shops to make this recipe even quicker, just make sure to get ones which haven't been pickled or seasoned with other flavours.
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