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1
Pre-heat the oven to 375F (185C)
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2
Toss Beets with Olive Oil and season with salt and pepper
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3
Spread mixture evenly on a baking sheet and place into oven for 45mins - 1hour, the beets should be fork tender
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4
While beets are in the oven dry fry the cashews till they have some golden color and become fragrant, about 2 minutes, then coarsely chop and set aside.
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5
Place the roasted beets in a large bowl and smash till have a coarse consistency, you don't want them to be pureed, just not chunky. I used a hand mixer.
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6
Mix the cashews with the beets. The mixture should be dry enough that you can form it into a ball easily. If the beets are too moist, put them back in the oven for 5 - 10 minutes. You should get 4 balls
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7
Put balls back in the oven for another 10 minutes till heated through, remove from oven and serve with Tahini Sauce. Garnish with greens and sprouts if desired!
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8
Tahini Sauce:
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9
In a mortar and pestal smash garlic with a pinch or two of sea salt, till it forms a paste.
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10
Add paste to a small sauce pan with the soy milk, whisk over medium-low heat till combined
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11
Whisk in the cornstarch till you reach the desired consistency and the raw garlic taste is gone.
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12
Season with salt and pepper, if too thick, add a bit more soy milk.
