Sea Salt Beet Fries with Garlic Cashew Cream Dipping Sauce
It’s no secret that my love for beets runs deep. I didn’t grow up eating them (heck I don’t think I’d ever had one before we got into farming) but they quickly turned into one of my favorite vegetables to grow and eat. I enjoy my beets roasted, pureed, fried, raw, or even like an apple straight out of the ground with a little dirt still on them. It’s true love and I thought at this point in my 9 year relationship with them that I had prepared them pretty much every way possible. As it turns out I was wrong. Beet fries is a new one for me and I can’t believe I’ve never thought to prepare them like this before. I was inspired to make this recipe after flipping through my own cookbook (funny how that happens…) and stumbled upon my recipe for rutabaga home fries with smokey cashew cream sauce. I thought I would switch things up with beets, sea salt, and a simple garlic cashew cream dipping sauce. The result is absolutely divine. Taylor gobbled up an entire plate of these on his own and I had to make another batch to photograph because I knew this recipe was worth sharing here on the blog. If you’re a beet lover (and even if you aren’t this could be your gateway recipe) you need to make these ASAP! This recipe is going into our rotation of simple happy hour snacks or side dishes all winter long. I hope you all enjoy them as much as we do.
Cheers from Tumbleweed Farm.
Sea Salt Beet Fries with Cashew Cream Dipping Sauce
Prep Time: 30 minutes Cook Time: 30 minutes Serves: 4Garlic Cashew Cream Dipping Sauce
- 1 cup raw unsalted cashews (soaked in warm water for at least 30 minutes)
- 3/4 cup water (plus more to thin as needed)
- 2 cloves of garlic, minced
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon fine sea salt
- minced thyme for serving (optional)
- 3 large beets, greens removed and saved for another use (about 2 pounds)
- 2-3 tablespoons olive oil (more or less depending on size of veggies)
- flakey sea salt
- Prepare the cashew sauce by draining the soaked cashews and then combining all the ingredients in a high speed blender. Whirl on high until everything is completely smooth and creamy. Add a touch more water to thin as needed. Taste for seasonings and adjust as needed.
- Preheat the oven to 425. Slice the beets in half lengthwise (no need to peel) then slice into 1/2 inch thick strips. On a rimmed baking sheet toss the beets with the olive oil. Place in the oven and cook until beets are tender and lightly browned. About 20-30 minutes. Toss halfway through cooking and start checking for doneness around the 20 minute mark.
- Sprinkle the beets with a healthy pinch of good quality flakey sea salt and serve with the dipping sauce.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Store extra cream sauce in the fridge for up to 7 days