Beet and Cashew Croquettes with Tahini Sauce Recipe
Last week, I went to dinner at Cru in Sofia and I had the most awesome dish, Beet and Cashew Croquettes with Tahini Sauce. Currently, I am on the Liver Cleanse Diet, which encourages the eating of red and orange vegetables, such as beets, carrots and sweet potatoes. When I saw the beet dish on the menu, I didn't have my expectations set too high, because I am only recently coming around to the idea of beets. 10 years ago, I made a beet salad, which was my first beet experience and I wasn't too crazy about it, but this year, in Australia, Vanessa took a bunch of beets right out of her garden and they were fantastic!
I didn't know what to expect from the beets at Cru, but I was shocked at how delicious and simple the dish was. I knew this was something I wanted to have again, so I took to the internet and googled the dish and found nothing! I was shocked how could something so yummy not have a recipe on the web? After studying, various sites with similar dished, I decided to create my own recipe.
I had two beets in the fridge, so I decided to cut, cube and roast the first beet with some olive oil, sea salt and fresh black pepper. The other beet I boiled whole with the skin on till tender than mashed and seasoned with sea salt, fresh black pepper and a drizzle of olive oil.
- Beet Croquettes
- 4 Lg Beets (about the size of a baseball), peeled and cut into 1inch (2.5cm) cubes
- 3/4 cup (200gm) Raw Unsalted Cashew Nuts
- 3 - 4 tbsp (45 - 60ml) Extra-Virgin Olive Oil
- Salt and Pepper to taste
- Tahini Sauce
- 4 tbsp (60ml) Tahini (well-stirred)
- 2 small or 1 large clove of garlic
- 1 - 2 pinches Coarse Sea Salt
- 3/4 cup (200ml) Plain Soy Milk
- 1 Tbsp (15ml) Corn Starch
- Beet Croquettes
- Pre-heat the oven to 375F (185C)
- Toss Beets with Olive Oil and season with salt and pepper
- Spread mixture evenly on a baking sheet and place into oven for 45mins - 1hour, the beets should be fork tender
- While beets are in the oven dry fry the cashews till they have some golden color and become fragrant, about 2 minutes, then coarsely chop and set aside.
- Place the roasted beets in a large bowl and smash till have a coarse consistency, you don't want them to be pureed, just not chunky. I used a hand mixer.
- Mix the cashews with the beets. The mixture should be dry enough that you can form it into a ball easily. If the beets are too moist, put them back in the oven for 5 - 10 minutes. You should get 4 balls
- Put balls back in the oven for another 10 minutes till heated through, remove from oven and serve with Tahini Sauce.
- Garnish with greens and sprouts if desired!
- Tahini Sauce
- In a mortar and pestal smash garlic with a pinch or two of sea salt, till it forms a paste.
- Add paste to a small sauce pan with the soy milk, whisk over medium-low heat till combined
- Whisk in the cornstarch till you reach the desired consistency and the raw garlic taste is gone.
- Season with salt and pepper, if too thick, add a bit more soy milk
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|Amount Per Serving||%DV|
|Serving Size 181g|
|Recipe makes 4 servings|
|Calories from Fat 345||69%|
|Total Fat 40.48g||51%|
|Saturated Fat 6.38g||26%|
|Trans Fat 0.0g|
|Total Carbs 26.52g||7%|
|Dietary Fiber 4.6g||15%|