Episode 6: Roasted Beet Salad with Dr. DeOna Bridgeman
Dr. DeOna Bridgeman put on her chef's hat and created this recipe for a Roasted Beet Salad/Appetizer with creamy cashew cheese. Yummmm.
Dr. DeOna's Roasted Beet Salad with Creamy Cashew Cheese
Beets (Dr. DeOna recommends golden beets, to prevent stained fingers!). If serving as a main dish, use 3 small to medium beets per person. If as an appetizer/side salad, use one per person.
Olive oil (if desired)
Miyokos Classic Chive Cashew Milk Cheese
Greens of choice (arugula or spinach are some of Dr. DeOna's favorites for this recipe)
Balsamic vinegar or glaze for drizzling
Seeds or nuts of choice for topping
Preheat oven to 450 degrees Fahrenheit.
Place empty cast iron dutch oven/stock pot (and its lid) in oven to preheat for about 30 minutes to get it nice and hot.
Peel and slice beets. Toss in olive oil, if desired.
Add beets to preheated stock pot, replace lid, and cook beets for 20-30 minutes. Test for doneness with fork.
While beets are cooking, place 4 or 5 (1/4 inch x 1 in x 1 in) slices of Miyokos Cashew cheese on center of each plate. Use less cheese if using small plates for side salads.
When beets are done, pour hot beets on top of cheese.
Around the cheese/beet mixture, add greens of choice.
Drizzle with balsamic vinegar or balsamic glaze.
Sprinkle seeds or nuts of choice over this gorgeous plate, and enjoy!