Sumac is such a lovely and underutilized herb. I love its vibrant color and floral notes with a citrus punch. I use it to brighten up soups, sauces and salads. Here, it nicely balances the earthiness of the beets.


  • 2 large beets, roasted, peeled
  • ¼ cup (pignolias) pine nuts
  • ½ cup Unsweetened Plain Cashewmilk Yogurt
  • 2 crushed garlic cloves
  • 3 tablespoons olive oil
  • 1 tablespoon sumac
  • 1 teaspoon cumin
  • sea salt
  • torn fresh herbs or microgreens, for garnish


Slice roasted beets into 1-inch pieces and set aside. Using 2 tablespoons of olive oil, toast pine nuts on low heat in a small skillet, for approx. 5 minutes, or until golden brown. Sprinkle with a pinch of sea salt and ½ teaspoon cumin, set aside. In a small bowl, mix Cashewmilk Yogurt, ½ teaspoon cumin, 1 tablespoon olive oil, garlic cloves and sumac until well incorporated.

When ready to serve, spoon yogurt onto a plate and arrange beets pieces amongst yogurt. Top with toasted pine nuts and fresh herbs or microgreens for garnish and color.

roasted beets


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