Last week, I went to dinner at Cru in Sofia and I had the most awesome dish, Beet and Cashew Croquettes with Tahini Sauce. Currently, I am on the Liver Cleanse Diet, which encourages the eating of red and orange vegetables, such as beets, carrots and sweet potatoes. When I saw the beet dish on the menu, I didn't have my expectations set too high, because I am only recently coming around to the idea of beets. 10 years ago, I made a beet salad, which was my first beet experience and I wasn't too crazy about it, but this year, in Australia, Vanessa took a bunch of beets right out of her garden and they were fantastic!
I didn't know what to expect from the beets at Cru, but I was shocked at how delicious and simple the dish was. I knew this was something I wanted to have again, so I took to the internet and googled the dish and found nothing! I was shocked how could something so yummy not have a recipe on the web? After studying, various sites with similar dished, I decided to create my own recipe.
I had two beets in the fridge, so I decided to cut, cube and roast the first beet with some olive oil, sea salt and fresh black pepper. The other beet I boiled whole with the skin on till tender than mashed and seasoned with sea salt, fresh black pepper and a drizzle of olive oil.