Description
A beautiful and delicious charcuterie board perfect for holiday gatherings.
Featuring homemade beet dip, roasted carrots, and pickled cucumbers.
Ingredients
Units
- 1/2 cups (118 ml) raw (unsalted cashews)
- 4 small beets (14 oz)
- 1 leek (white + light green parts only, halved lengthwise + cleaned)
- 2 cloves garlic (unpeeled)
- 5 tbsp olive oil
- 1 (15 oz) can (425 g) cannellini beans
- 1 tsp salt
- 1 tbsp balsamic vinegar
- 1/2 lemon juice
- sea salt flakes
- 1 bunch carrots (peeled + greens trimmed)
- 1 tbsp olive oil
- salt + freshly cracked black pepper
- 1 cups (237 ml) Mexican sour gherkin cucumbers
- 1 cups (237 ml) white vinegar
- 1/3 cups (80 ml) sugar
- 2 tbsp salt
- 1 tsp mustard seeds
- 1 bay leaf
Instructions
- Add the cashews to a small bowl and cover with hot water. Allow to soak for 1 1/2 hours.
- Preheat the oven to 450°F (220°C).
- In a cast iron skillet or baking sheet, toss the halved beets, leeks, and unpeeled garlic cloves with 2 tablespoons of olive oil.
- Roast in the oven, tossing occasionally, until the beets are tender when pierced with a knife, about 40–50 minutes.
- If the garlic and leeks are browned but the beets are undercooked, remove the leeks and garlic and continue roasting the beets until tender.
- Remove from the oven and set aside to cool.
- Drain the cashews.
- In a food processor or blender, add the cashews, cannellini beans, and 3 tablespoons of water.
- Blend until smooth.
- Once cool enough to handle, peel the beets and cut each half in half again.
- Add the beet pieces to the food processor.
- Squeeze the roasted garlic cloves from their skins and add them to the food processor along with the leeks, salt, balsamic vinegar, and lemon juice.
- Blend until smooth.
- With the motor running, add the remaining 3 tablespoons of olive oil in a slow, steady stream until incorporated.
- Spoon the dip into a bowl.
- Wrap in plastic and refrigerate until ready to serve (up to 2 days), or garnish with olive oil and sea salt flakes to serve immediately.
- If not serving immediately, remove the dip from the refrigerator a few hours in advance to come to room temperature and garnish before serving.
- Preheat the oven to 425°F (218°C).
- Halve any larger carrots lengthwise so they are roughly the same thickness.
- On a large cast iron skillet or sheet pan, toss the carrots with olive oil, salt, and pepper.
- Arrange in a single layer and roast, tossing once halfway through, until tender when pierced with a knife but not limp, about 25–30 minutes.
- In a small saucepan, heat the vinegar, 1 cup of water, sugar, salt, mustard seeds, and bay leaf over high heat until boiling.
- Reduce heat to low and simmer, stirring occasionally, until the sugar and salt have dissolved.
- Remove from the heat and cool slightly.
- Add the gherkins to a sealable glass container.
- Pour the warm brine over the gherkins and allow to cool completely.
- Once cool, seal the container and refrigerate overnight before serving.
- Pickles can be kept in the refrigerator for up to 2 months.
Notes
- For a richer beet dip, use roasted red beets instead of regular beets.
- To save time, buy pre-peeled and pre-cut carrots.
- Store the pickled cucumbers in an airtight container in the refrigerator for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 10
- Sodium: 300
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 10
- Protein: 10
- Cholesterol: 30