Salt-Baked Golden Beets with Black Garlic Lentils and Chive Cashew Cream

01

Ingredients

• 3/4 cup (105 g) raw unsalted cashews, soaked in boiling water for 30 minutes and drained
• 1/2 cup (120 ml) cold water, plus more as needed
• 2 tablespoons finely chopped fresh chives, plus 1 tablespoon cut into 1-cm batons for garnish
• 2 tablespoons fresh lemon juice, divided
• 3/4 teaspoon fine sea salt, divided
• 4 medium golden beets, about 700 g total, scrubbed and trimmed
• 1 cup (290 g) coarse kosher salt, for the baking bed
• 1 medium fennel bulb, about 300 g, stalks removed, cored and sliced 3 mm thick
• 3 tablespoons extra-virgin olive oil, divided
• 1/3 cup (80 ml) water
• 2 teaspoons pure maple syrup, divided
• 1 1/2 cups (300 g) cooked black lentils, drained
• 2 black garlic cloves, mashed to a paste
• 1 small garlic clove, finely grated
• 1 teaspoon sherry-style alcohol-free vinegar, verified vegan
• 1 teaspoon white miso, verified vegan
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons toasted buckwheat groats
• 1 tablespoon chive oil, for finishing

02

Prepare the dish

1. Heat the oven to 200°C (400°F). Spread the coarse kosher salt in an even 1-cm layer in a small baking dish. Set the scrubbed beets on the salt, cover the dish tightly with foil and bake for 60 to 75 minutes, until a paring knife slides through the centre with little resistance.
2. While the beets bake, blend the drained cashews, cold water, chopped chives, 1 tablespoon lemon juice and 1/4 teaspoon fine sea salt for 60 to 90 seconds, scraping as needed, until completely smooth and spoonable. Add water 1 teaspoon at a time if required. Refrigerate until plating.
3. Place the sliced fennel in a wide sauté pan with 1 tablespoon olive oil, the 1/3 cup water, 1 teaspoon maple syrup and 1/4 teaspoon fine sea salt. Cover and cook over medium-low heat for 15 minutes. Uncover and cook for 8 to 10 minutes more, turning gently, until translucent and tender but still intact. Keep warm.
4. Warm 1 tablespoon olive oil in a small saucepan over medium-low heat. Add the grated garlic and cook for 30 seconds. Stir in the lentils, black garlic paste, alcohol-free vinegar, miso, black pepper and remaining 1 teaspoon maple syrup. Cook for 4 to 5 minutes, folding gently, until glossy and hot. Add 1 to 2 tablespoons water if the lentils look dry. Keep warm.
5. Remove the beets from the oven and let them stand, still covered, for 8 minutes. Lift them from the salt, brush away every visible crystal and peel while warm using a clean kitchen towel. Discard the salt bed.
6. Cut each beet into three thick wedges. Heat the remaining 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Sear the cut faces for 90 seconds per side, then add the remaining 1 tablespoon lemon juice and turn the wedges until lightly glazed. Taste and add the remaining 1/4 teaspoon fine sea salt only if needed.
7. Bring the cashew cream out of the refrigerator 10 minutes before plating so it is cool rather than fridge-cold. Confirm that the beets, lentils and fennel are all warm, then plate immediately.