Are you heading to a Thanksgiving potluck dinner this weekend? Your family and friends will go crazy for this rich, plant-based beet dish. The only words to describe Chef Annabelle Choi’s creation is luscious and dreamy. And her creamy, dairy-free take on labneh will not leave you missing the “typical stuff”…
Serves 4-6 as a side dish
3 medium trimmed red beets (about 1 pound) 1 tablespoon unpasteurized apple cider vinegar 1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
2 cloves of black garlic
1/2 teaspoon of chopped rosemary
pinch of sea salt, plus more to taste
Place beets in a medium-large pot, cover with filtered water, and bring to a boil over high heat. Cover pot, reduce heat to low, and simmer for 40-50 minutes or until a toothpick or fork is easily inserted into the center. Drain beets and slip off their skins under cold eater. Cut each beet in half, and cut each half into 1/2-inch wedges.
Blend black garlic cloves in a mortar and pestle or small blender with rest of ingredients. Place beets in a bowl and marinade. Toss well to combine, season to taste, and serve immediately, or store in a jar in the fridge for up to five days.
COCONUT CASHEW LABNEH
Makes about 2.5 cups
2 cups raw cashews, soaked 2 – 6 hours in 3 cups filtered water
1 teaspoon sea salt, plus more for taste 1 cup coconut milk, divided
Drain and rinse cashews. Place in a food processor or Vitamix; add salt and half the coconut milk (or all if using Vitamix). Blend for about 1 minute, scraping down sides as necessary. Add remaining coconut milk, and continue blending until completely smooth. Taste mixture, and add a little more salt if needed.
Serve at room temperature, or store in an airtight container in fridge for up to 3 days.