Roast beet sandwich with cashew dill spread

Ingredients

2 medium beets, scrubbed

1 tbsp olive oil

2 tbsp balsamic vinegar

salt & pepper to taste

150g raw cashews, soaked in water for 4-8 hours, drained and rinsed

2 oz unflavoured milk of your choice

1 tbsp lemon juice

1 garlic clove

handful of chopped fresh dill

4 slices bread of your choice, optionally toasted

2 large lettuce leaves

Directions

1. Preheat oven to 200C.

2. Rub the outside of the beets with oil, wrap in foil and bake in the oven for about an hour. The beets should be easy to pierce with a fork when done. Once cooked, unwrap and leave until cool enough to handle.

3. Remove the skin and cut into 1/4inch or less slices. Place in a bowl with the balsamic, salt & pepper and mix lightly.

4. Put the drained & soaked cashews in a blender with the milk, lemon juice & garlic. Blend until smooth & season to taste. You can additional milk if needed. Add dill and pulse to mix.

5. Now assemble your sandwich by spreading the bread with the cashew paste and layering the beet and lettuce. Enjoy!