For 4 servings | Vegetarian
INGREDIENTS FOR CREAMY VEGAN BEET DIP:
1 c roasted unsalted cashews
2 tbsp tahini
1 steamed purple beet
1/4 tsp Himalayan salt
1/2 lemon, juiced
3/4 c water
To steam beet, preheat oven to 350 degrees F. Cut to remove the beet stems; rinse and scrub dirt off with running water. Poke the beet 4 times with a fork and wrap in aluminum foil. Place onto a baking sheet and bake for 20 mins. Take beet out of the oven and remove aluminum foil. Under cool running water, peel off the skin of the beet and discard.
Place steamed beet, unsalted cashews, tahini, Himalayan salt, lemon juice and water into a blender. Blend on high for 2 mins.
INGREDIENTS FOR BROCCOLINI:
1 bunch of broccolini
1 tbsp olive oil
pinch each of salt and pepper
1 tbsp goat cheese
Wash and chop broccolini into bite-size pieces.
Heat cast iron skillet to high heat. Drizzle olive oil and add chopped broccolini; season with salt and pepper. Allow broccolini to cook for 5–7 mins, stirring often to brown but not char. Once dark green and tender, remove from heat.
Smear a large spoonful of Vegan Beet Dip onto a plate. Place cooked broccolini on top of dip and sprinkle goat cheese over the top.
Eat while hot or room temperature.