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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
A naturally sweet side dish to have for the High Holidays. (If you’re used to sweeter dishes, you can add some sweetener to your taste.)
5 medium sized beetroots boiled for an hour, tops removed, skin peeled, and cut in half
4 tablespoons of extra virgin olive oil
3 large handfuls of raw cashews
3/4 cup of extra virgin olive oil
1/2 cup of water + more if needed
10 small pinches of ground cinnamon
Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
In a large roasting tray with parchment paper combine the beetroots and oil, and cook them in the oven for 10 minutes.
Blend the cashews for 30 seconds, or until they become flour.
Then, blend the remaining ingredients for another 30 sec or until the consistency becomes smooth and thick. Add more water if needed.
Take out the beetroots from the oven and let them cool for 10 minutes. Serve them on 10 lovely plates of your choice with cashew cream and cinnamon on top. Shana Tova!
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