Truffle Beet Salad

• 4 Small Red Beets, Washed, Stems And Greens Removed, Peeled, And Cut In Half
• Truffle Oil, For Drizzling On Plates
• 2 cups Arugula
• Candied Walnuts, For Garnish (optional)
• FOR THE TRUFFLE CASHEW CHEESE:
• 3/4 cups Raw Cashews, Soaked In Water Overnight And Drained
• 1 Tablespoon Lemon Juice
• 2 teaspoons Truffle Oil
• 2 Tablespoons Nutritional Yeast
• 1/4 teaspoons Ground Sea Salt
• 2 Tablespoons Apple Cider Vinegar (dry White Wine Is Good Too)

1. Preheat oven to 400u0b0F. In a shallow baking dish, place the beets. Brush with olive oil and bake for 45-55 minutes, until tender when pierced with a fork. When finished baking, remove and set aside to cool. Once cool enough to handle, cut the beets into bite size pieces.
2. To make the cashew cheese, place all ingredients in a food processor or high powered blender. Blend until smooth, scraping down sides as necessary.
3. To assemble, drizzle truffle oil on a plate. Place a layer of arugula, then handful of beets. Finish with a dollop of the cashew cheese. Garnish with candied walnuts if desired. Best served immediately.

red beets, truffle oil, arugula, candied walnuts, cashews, lemon juice, truffle oil, yeast, ubc, apple cider vinegar

Taken from tastykitchen.com/recipes/salads/truffle-beet-salad/ (may not work)