Ingredients

The following ingredients have 4 Servings
  • 1/2 cup raw cashews, soaked in hot water for 10 minutes ((or sub unroasted macadamia nuts))
  • 2 cloves garlic
  • 2 Tbsp lemon juice
  • 1 ½ Tbsp nutritional yeast
  • 1/3 tsp sea salt, plus more to taste
  • 1 dash onion powder ((optional))
  • Water to thin
  • 1 medium beet, thinly sliced into rounds
  • 7 cloves garlic, peeled + roughly chopped
  • 1 tsp avocado oil ((if oil-free, sub maple syrup))
  • 1 healthy pinch each sea salt and black pepper
  • 2/3 cup raw walnuts
  • 2 tsp maple syrup
  • 1 ½ tsp coconut sugar
  • 1 pinch sea salt
  • 1 dash ground cinnamon
  • 1 head radicchio, rinsed, dried, bottom trimmed, unpeeled, and roughly chopped ((~6 cups as recipe is written))
  • 1/2 medium lemon, juiced
  • 1 healthy pinch each sea salt and black pepper
  • 1/2 cup chopped fresh parsley

Instruction

  • Heat oven to 425 degrees F (218 C) and line a baking sheet with parchment paper.
  • Add cashews to a small bowl and cover with very hot water. Soak for 10 minutes.
  • Add sliced beets and chopped garlic to the prepared baking pan and toss in a bit of oil and salt and pepper. Roast for 10-15 minutes, or until the beets are caramelized and the garlic is golden brown (being careful not to burn).
  • In the meantime, add walnuts to a skillet (we prefer cast iron) and heat over medium heat to toast for 5 minutes, stirring frequently, being careful not to burn. Then add maple syrup, coconut sugar, salt, and cinnamon and toss to combine. Turn off heat and allow to cool in the pan.
  • In the meantime, prepare dressing. Drain cashews and add to a small blender (we use this small spice grinder that also has a cup for blending small-batch sauces) along with other dressing ingredients.
  • Taste and adjust flavor as needed, adding more garlic for zing, lemon for acidity, salt to taste, or nutritional yeast for cheesiness. It should be zingy, salty, and lemony with a bit of cheesiness. It needs to be quite flavorful, so don’t be shy!
  • Add radicchio to a serving bowl or platter and toss with lemon juice, salt, and pepper. Then add cashew dressing and toss to coat.
  • Top with roasted beets, garlic, and candied walnuts. Garnish with fresh parsley. Serve.
  • Best when fresh. Store leftovers covered in the refrigerator for 2-3 days. It’s best if the candied walnuts are stored separately (2-3 weeks at room temperature). Not freezer friendly.