The following recipe is a contribution by Chef Fernando Navas from Balvanera, an Argentine restaurant on New York City’s Lower East Side. The restaurant recently launched a vegan menu to accommodate their plant loving guests and invited us to try it. We were delighted by both the charm of the restaurant and the food itself. The Vegan Remolachas, which is Spanish for “beets”, were the star of the menu and we’re grateful to chef Fernando Navas for sharing the recipe with our Best of Vegan readers so that you can get a taste of this new menu, even if you’re not in New York City.
About these Vegan Remolachas (Argentinian Roasted Beets)
Introducing a delicious, plant-centric dish that’s bursting with flavor and vibrant colors – roasted beets with vegan ricotta, pistachios, and garlic chips. These Vegan Remolachas are a delightful way to enjoy the earthy sweetness of beets, paired with the creamy tanginess of vegan crème fraîche (or sour cream) and the nutty crunch of roasted pistachios.
Topped with fragrant fried garlic chips and vegan ricotta salata, and finished with a drizzle of olive oil and balsamic vinegar, this dish is a feast for the senses. Whether you’re a vegan or simply looking for a delicious plant-based meal, this recipe is sure to impress. So fire up the oven, grab your ingredients, and get ready to savor the taste of roasted beets like never before.
What You’ll Need
- Beets, smaller sized
- Vegan Ricotta salata (see recipe notes)
- Vegan Crème Fraîche or vegan sour cream (see recipe notes)
- Pistachios, roasted and broken/crushed
- Garlic
- Red Beet Leaves, to garnish
- Chives
- Sea Salt
- Fresh Black Pepper
- Olive Oil
- Balsamic Vinegar (good quality)
How to Make these Vegan Remolachas
Vegan Remolachas (Argentinian Roasted Beets)
Ingredients
- 1 lb Beets smaller sized
- 4 oz Vegan ricotta salata
- 3 oz Vegan Crème Fraîche or vegan sour cream
- 2 oz Pistachios roasted and broken/crushed
- 1 Garlic Clove sliced and fried
- Red Beet Leaves to garnish
- Chives finely minced
- Sea Salt to taste
- Fresh Black Pepper to taste
- Olive Oil drizzle to finish
- Balsamic Vinegar good quality
Instructions
- Preheat the oven to 400 F.
- Fire roast (over live flame) the small beets until dark.
- In a bowl, add the small beets and dress them with olive oil, salt, and pepper.
- Place them in a roasting pan, cover with aluminum foil and roast in the oven for 45 minutes until they are soft in the heart. Set them aside for another 30 minutes covered.
- Peel them and set aside.
- In a bowl, season beets with olive oil, balsamic vinegar, salt and pepper.
- Plate them over a smear of vegan crème fraîche, topped with roasted pistachios, fried garlic chips and grated vegan ricotta salata.
- Finish them with fresh red beet leaves and minced chives. Best served at room temperature. Enjoy!
Equipment
Notes
- Ricotta salata is ricotta that has been aged and salted. If you can't find a vegan version, you can simply use regular vegan ricotta and add a little salt to taste.
- Vegan Crème fraîche is more easily found in Europe than in the U.S., so if you can't find any, you can use store-bought vegan sour cream (like the Tofutti, Kite Hill, or Forager Project ones) instead.
Photography Credit: Mark Zhelezoglo. (All images are used with permission).
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You Might Also Like…
If you enjoyed this Vegan Remolachas recipe, you might also like Chef Charly García’s famous Guacamango. Click here for the recipe.
Try Chef Fernando Navas’ dishes at Balvanera on 152, Stanton Street on Manhattan’s Lower East Side. Find the menu at BalvaneraRestaurants.com. Note: some of the plant-centric options are vegetarian, but can be made vegan upon request, so be sure to let them know that you’d like to try the fully vegan versions when you get there.
