Kleinburg Integrative Health:

Balsamic Roasted Beet and Cashew Cheese Tart



1/2 cup raw cashews, soaked for 1 hour (reserve the water)

5 tablespoons reserved soaking water

1 tablespoon nutritional yeast

1 tablespoon lemon juice

1 tablespoon fresh rosemary

salt to taste

2-3 large beets, peeled and very thinly sliced into medallions


1/3 cup balsamic vinegar

1 1/2 tablespoons coconut nectar

salt and pepper to taste

4 phyllo sheets, thawed according to package instructions

1/4 cup melted vegan butter


Combine all ingredients in a food processor and process until smooth. Chill until ready to use. Can be made a day or two in advance.


Preheat the oven to 400. Lightly spray a 9×13 casserole dish with olive oil spray. Lay out the beet slices and top with balsamic vinegar, coconut nectar, salt and pepper. Toss to fully coat each piece. Bake in the oven for 10-15 minutes, flipping once halfway through. It’s okay if they seem undercooked when you take them out. Reserve the liquid in the baking dish.

While the beets are in the oven, prepare the tart crust. Lightly spray a tart pan with olive oil spray. Lightly brush the top of one sheet of phyllo with melted butter. Lay out that sheet over the pan, buttered side up, and gently press down to form to the pan. Repeat with each remaining sheet of phyllo with the excess hanging over the edge of the pan in a different area.

Reduce the oven temperature to 350. Spread the cashew cheese out over the base of the tart. Layer the beets over the cheese (you can do a fancy pattern, if you like). Roll the excess phyllo dough up into a crust around the tart.

Bake in the oven for about 20 minutes, until phyllo is golden and crisp.

While the tart is in the oven, pour the leftover liquid from the baking dish into a small pan. Add 2 tablespoons balsamic vinegar and bring to a boil, then quickly reduce to a low simmer. Let cook, stirring every couple minutes, until it has thickened and has the viscosity of maple syrup. Remove from heat and set aside.

Once the tart is down baking, remove from oven and let cool for a few minutes. Transfer the tart from the pan to a serving dish. Pour the balsamic syrup over the tart, slice and serve. Enjoy!


Recipe source: https://keepinitkind.com/virtual-vegan-potluck-balsamic-roasted-beet-rosemary-cashew-cheese-phyllo-tart/

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