Beet and Cashew Croquettes With Tahini Sauce Recipe - Quick, Healthy & Ready in 45 Minutes

Ingredients:

• 4 Lg Beets (about the size of a baseball), peeled and cut into 1inch (2.5cm) cubes
• 3/4 cup (200gm) Raw Unsalted Cashew Nuts
• 2 pinches Coarse Sea Salt
• 1 tablespoon (15ml) Corn Starch
• 2 teaspoons extra-virgin olive oil
• Salt and Pepper to taste
• 3/4 cup (200ml) Plain Soy Milk
• 4 tablespoons (60ml) Tahini (well-stirred)
• 2 smalls or 1 large clove of garlic

Instructions:

1. Pre-heat the oven to 375F (185C)Toss Beets with Olive Oil and season with salt and pepper
2. Spread mixture evenly on a baking sheet and place into oven for 45mins - 1hour, the beets should be fork tender
3. While beets are in the oven dry fry the cashews till they have some golden color and become fragrant, about 2 minutes, then coarsely chop and set aside.
4. Place the roasted beets in a large bowl and smash till have a coarse consistency, you don't want them to be pureed, just not chunky. I used a hand mixer.
5. Mix the cashews with the beets. The mixture should be dry enough that you can form it into a ball easily. If the beets are too moist, put them back in the oven for 5 - 10 minutes. You should get 4 balls
6. Put balls back in the oven for another 10 minutes till heated through, remove from oven and serve with Tahini Sauce.
7. Garnish with greens and sprouts if desired!Tahini Sauce:In a mortar and pestal smash garlic with a pinch or two of sea salt, till it forms a paste.
8. Add paste to a small sauce pan with the soy milk, whisk over medium-low heat till combined
9. Whisk in the cornstarch till you reach the desired consistency and the raw garlic taste is gone.Season with salt and pepper, if too thick, add a bit more soy milk.