4 Serves
80 Mins
Preheat your oven to 185°C. Toss the beets with olive oil, salt, and pepper on a baking sheet.
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Vitamin E
4 mg / 15 mgVitamin K
92 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
141 µg / 400 µgCalcium
124 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
154 mg / 420 mgPhosphorus
429 mg / 1,250 mgPotassium
832 mg / 4,700 mgSodium
407 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
9 g / 28 gSugar
12 g / 50 gSaturated Fat
5 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Roast the beets until they are fork-tender.
While the beets roast, dry-fry the cashews in a frying pan over medium heat until golden and fragrant. Coarsely chop them and set aside.
Place the roasted beets in a large bowl and smash them to a coarse consistency using a hand mixer.
Fold the chopped cashews into the smashed beets until well combined, then shape the mixture into four equal-sized balls.
Place the beet balls back on the baking sheet and bake for an additional 10 minutes until heated through.
To make the sauce, use a mortar and pestle to grind the garlic and sea salt into a smooth paste.
In a small saucepan, whisk the garlic paste with soy milk over medium-low heat. Gradually whisk in the cornstarch until the sauce thickens and the raw garlic flavor dissipates. Season with salt and pepper to taste.
Serve the warm beet balls drizzled with the tahini sauce, garnished with fresh greens and sprouts.
14
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Japanese