Name: Roasted Beets with Cashewmilk Yogurt
Yield: 4 servings
Ingredients: 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

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.

Serving Size: 4 servings

Ingredients

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

Prep

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.