- 4 beets, peeled
- 1 cup applewood chips
- ½ cup raw cashews or cashew pieces, soaked 12 hours, rinsed and drained
- ¾ cup almond or hemp milk
- 2 tablespoons freshly squeezed lime or lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon raw agave nectar or sugar
- ¼ teaspoon salt
- 1 tablespoon chopped dill
- 6 orange segments
Roast beets in a tabletop smoker (or an outdoor barbecue grill) for approximately 1 hour at 350˚F, or until you can cleanly insert a paring knife. Let cool, then dice.
Combine the cashews, milk, citrus juice, vinegar, nectar or sugar, salt and dill in a blender and process until smooth. Pour mixture into a small saucepan. Cook over medium-low heat, stirring with a whisk until thickened. Cool in the pan, stirring occasionally to release steam.
Scrape the cream out of the pan into a glass container with a lid. Seal and store in the refrigerator until cold.
To serve, spoon the cream onto a plate, top with the orange segments and smoked beets. Garnish with dill leaves. Serves 2.
For the smoked beet salad, Dalzell looks to Duckhorn Vineyards’s 2009 Napa Valley Sémillon. “This bottling shines a spotlight on Sémillon’s silky texture and enticing stone-fruit flavors of pear and nectarine,” says Dalzell. “The grapes were grown on a prized one-acre block of a small Napa Valley vineyard, and the wine was fermented and aged in 100% French oak. The smokiness of the beets plays off very nicely with the notes of French oak in the wine.”