Sea Salt Beet Fries with Garlic Cashew Cream Dipping Sauce

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It’s no secret that my love for beets runs deep. I didn’t grow up eating them (heck I don’t think I’d ever had one before we got into farming) but they quickly turned into one of my favorite vegetables to grow and eat. I enjoy my beets roasted, pureed, fried, raw, or even like an apple straight out of the ground with a little dirt still on them. It’s true loveand I thought at this point in my 9 year relationship with them that I had prepared them pretty much every way possible. As it turns out I was wrong.Beet fries is a new one for me and I can’t believe I’ve never thought to prepare themlike this before. I was inspired to make this recipe after flipping through my own cookbook (funny how that happens…) and stumbled upon my recipe for rutabaga home fries with smokey cashew cream sauce. I thought I would switch things up with beets, sea salt, and a simple garlic cashew cream dipping sauce. The result is absolutely divine. Taylor gobbled up an entire plate of these on his own and I had to make another batch to photograph becauseI knew this recipe was worth sharing here on the blog. If you’re a beet lover (and even if you aren’t this could be your gateway recipe) you need to make these ASAP! This recipe is going intoour rotation of simple happy hour snacks or side dishes all winter long. I hope you all enjoy them as much as we do.

Cheers from Tumbleweed Farm.

Sea Salt Beet Fries with Cashew Cream Dipping Sauce

Prep Time: 30 minutes Cook Time: 30 minutes Serves: 4

Garlic Cashew Cream Dipping Sauce

1 cup raw unsalted cashews (soaked in warm water for at least 30 minutes)
3/4 cup water (plus more to thin as needed)
2 cloves of garlic, minced
2 teaspoons fresh lemon juice
1/4 teaspoon fine sea salt
minced thyme for serving (optional)

Sea Salt Beet Fries

3large beets, greens removed and saved for another use (about 2 pounds)
2-3 tablespoons olive oil (more or less depending on size of veggies)
flakey sea salt

Preparation

Prepare the cashew sauce by draining the soaked cashews and then combining all the ingredients in a high speed blender. Whirl on high until everything is completely smooth and creamy. Add a touch more water to thin as needed. Taste for seasonings and adjust as needed.
Preheat the oven to 425. Slice the beets in half lengthwise (no need to peel) then slice into 1/2 inch thick strips. On a rimmed baking sheet toss the beets with the olive oil. Place in the oven and cook until beets are tender and lightly browned. About 20-30 minutes. Toss halfway through cooking and start checking for doneness around the 20 minute mark.
Sprinkle the beets witha healthy pinchof good quality flakey sea salt and serve with the dipping sauce.

Notes

*Use this recipe as a guide*Adjust measurements and ingredients as necessary*Store extra cream sauce in the fridge for up to 7 days

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nevertrulylost.com says:
December 18, 2017 at 6:36 am
This looks absolutely amazing! I cannot wait to try it out myself! It’ll make a perfect Christmas day brunch side.
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Chelsea says:
December 23, 2017 at 6:56 pm
Okay, so this looks AMAZING! My spouse and I both LOVE beets, but we’ve never thought about turning them into fries! Gotta give this a try.
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Kbg says:
December 24, 2017 at 12:03 am
Do you have the nutritional facts for this dish? Calories, salt etc… it looks good.
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Tina Brown says:
December 28, 2017 at 9:52 am
I’ve been wanting to try out beets in a more creative way! Can’t wait to try these! Should I soak the cashews longer if I have the time? Thanks!
https://mondayismeatloaf.com/
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1. Andrea says:
  December 28, 2017 at 5:57 pm
  no need to soak the cashews any longer but feel free to if you’re away from home and can’t get to them sooner. They’ll be fine in water for up to 8 hours. After that they’ll turn slimy and taste a little funky. Let me know how you like this recipe! Cheers!
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Laurel | Catching Seeds says:
January 10, 2018 at 5:50 pm
My love of beets runs deep too! I actually did eat them as a kid – the strange pickled from a can kind. This recipe was amazing! The combo of sweet roasted beets with the creamy cashew sauce was a match made in heaven! Definitely making this again!
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1. Andrea says:
  January 11, 2018 at 3:31 am
  so happy you enjoyed this too! Keep on dishing it up! xo
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English Springer Mom says:
March 11, 2018 at 5:15 pm
The garlic cashew cream dipping sauce is AWESOME! I wanted to lick out the blender. As I have a love for beets also, decided to use the garlic cashew sauce splashed over a sautéed beet noodle salad with scallions, cucumbers, cilantro and chopped cashew nuts. I suspect I’ll be using the sauce on everything.
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Alice says:
September 13, 2019 at 12:31 pm
I made these for a gathering last night and they were gobbled up! So so good! It was my first time to make a cashew-based dip myself – the raw cashews were still somewhat firm after 35 mins of soaking so I dubious when I put them in the blender but the mixture went from chunky to liquid to smooth and creamy in just a few whirls. This recipe is simple yet so delicious and beautiful on the plate. Thanks!
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Matt Freund says:
April 1, 2020 at 6:22 pm
These look really good. I am going to have to try. These are really original and yummy looking.
https://stuffmattycooks.com/
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Stacey says:
November 27, 2020 at 2:52 am
Is it 3/4 cup of water?
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1. Andrea says:
  November 28, 2020 at 5:07 pm
  yes
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