Jul 31, 2014
Herbed Cashew Cream Cheese Stuffed Beet Stacks with Balsamic Glaze
Is that sexy looking, or what? If you want a mouthful of mouthwatering, well-developed flavors, this is your dish. I’m sorry to be so immodest but I really floored myself with this recipe. It’s been rolling around in my mind for ages and I’m so happy I finally made it! So was my man, who kept saying I should challenge Bobby Flay—ha!
Yes, it’s a bit time-consuming to get all the ingredients together, but it is sooooo worth it. And you could prepare each part of these stacks ahead of time and put them together in a jiff for company or a special occasion. They make a truly elegant appetizer or side dish.
For me these weren’t too difficult to make, mainly because I ALWAYS have some cashew cream cheese in my fridge, and also because I am having fun playing with my recently purchased Instant Pot pressure cooker. I cooked the beets in there and they turned out perfectly. I’m also very blessed to have an amazing garden this year, complete with a variety of fresh herbs.
Try to find large beets for this, at least 4″ across at the center. I used those lovely, red and white beauties called candy cane beets. When cooked, the color fades to a luminous, bright pink. Yeah, it was pretty amazing.
- 3 large beets
- 1 cup cashew cream cheese (Yes, you can use vegan, store-bought cream cheese, but why? It’s pretty awful in taste and has a myriad of unhealthy additives. Cashew cream cheese is a breeze to make if you have a high powdered blender.)
- ¼ cup fresh, chopped herbs (I used parsley, thyme, rosemary, and dill.)
- ½ cup balsamic vinegar
- 2 TBS minimally processed sugar (I used coconut sugar)
- handful of fresh sprouts of your choice for garnish
- Mix the herbs with the cream cheese and refrigerate for a few hours (overnight is best).
- Steam or pressure cook the beets, whole, until fork tender.
- Let the beets cool completely, then peel and slice horizontally into about ½” thick slices.
- Choose 3 of the center slices of each beet and add about 2 heaping tablespoons of the herbed cream cheese in the center of the bottom two beet slices, pressing down gently with the next slice to spread to the cheese to the ends. Use the extra cooked beets in another dish.
- To make the glaze, simply simmer the balsamic vinegar with the sugar for about 30 minutes until the liquid reduces to at least half of its volume. The glaze should coat a spoon when it’s done. Remove from the heat and let it come to room temp. It will thicken as it cools.
- Once the beet stacks are assembled, drizzle with the glaze and top with some fresh sprouts.