Hallelujah! This one is truly a hit. Try this before the late summer sunshine peters out.

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Coconut-Roasted Beets with Curried Cashews




  • 1/2 cup raw cashew pieces, which are usually less expensive than their unblemished siblings
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 1 teaspoon coconut oil
  • 1 teaspoon agave nectar
  • dash of sea salt


  • 56 beets, boiled, peeled and cut into cubes
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon finely chopped chives
  • 1 tablespoon finely chopped basil
  • 1 tablespoon coconut oil
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon finely grated ginger
  • 1/4 teaspoon lemon rind zest
  • a pinch of freshly ground black pepper



  1. Preheat oven, or toaster oven, to 325.
  2. Mix all ingredients in a bowl.
  3. Spread on a cookie sheet in an even layer.
  4. Bake for 15 minutes on the top rack. Remove and toss the nuts with a spatula.
  5. Return to the oven for 5 minutes until golden brown.
  6. Remove and allow to cool.


  1. Bump up the oven temperature to 350.
  2. Once you’ve prepared the beets, put them in a large bowl and mix with the remaining ingredients.
  3. Spread the beets in an even layer on a cookie sheet.
  4. Put the beets in the oven for 10 minutes.
  5. Sprinkle cashews on top and feast! This dish gets better with age!

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