Vegan Remolachas (Argentinian Roasted Beets)
Roasted beets with vegan ricotta, pistachios, and garlic chips is a colorful and flavorful vegan dish that's easy to make. Topped with red beet leaves and chives, it's best served at room temperature and is sure to impress. Enjoy this delightful recipe by Chef Fernando Navas from New York City's Argentine restaurant Balvanera.
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Servings: 4 servings
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.
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