Delicious & Easy

Roasted Beet Sandwich with Cashew Cream


Roasted Beet Sandwich

To roast beets, preheat oven to 400°. Scrub the skin and pat dry. Rub with coconut oil, add a pinch of salt and wrap in foil. Bake for 40 to 45 minutes, or until beets are tender. (Large beets may take longer.) Let beets cool enough to handle; the skins should rub right off. At this point, you can refrigerate overnight, which I prefer, or begin making the sandwiches.

Thinly slice beets with a mandolin or by hand up to ⅛ inch thick.

Spread Majestic Garlic spread on toast, generously layer beets adding a little salt and pepper to each layer, then top with butter lettuce. Serve with a dipping side of cashew cream.

Cashew Cream

I make this fresh almost weekly and eat it liberally on almost everything! Nutritional yeast is available at health food stores and speciality natural foods store.

Place all ingredients in a blender or food processor and let soak for 30 minutes. Blend for up to 3 minutes, or until it’s smooth and creamy. Keep leftovers refrigerated.

*I prefer my cashew cream salty and cheesy, but you can adjust nutritional yeast and salt to your liking.

Ingredients for

Roasted Beet Sandwich with Cashew Cream

Toasted bread of choice
12 to 16 ounces Beets, should be good for a few sandwiches
1-2 tablespoons coconut oil
4-6 Butter lettuce leave
Majestic Garlic spread
Pink salt, to taste
1 ½ cups raw cashews
1 ½ cups water
1 tablespoon nutritional yeast
½ tablespoon sea salt or pink salt*

Instructions for

Roasted Beet Sandwich with Cashew Cream

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