Inspired by Gena Hamshaw
Makes 3-4 Servings
First, prepare the Cashew Cream:
Soak 2 C. cashews for 30 minutes or so. Drain and rinse. Put the cashews in a blender, then add enough water to cover them by one inch. Add 2 tsp honey, 3 Tbsp lemon juice, 1 tsp sea salt, and ground black pepper to taste. Blend until creamy. If you need to add more water to get the right consistency, do so accordingly.
Next you will need:
- 3 large beets
- 2 large sweet potatoes or yams
- 4 C. salad greens
- Balsamic vinaigrette
- 2 C. Pesto
The Napoleons:
Steam 3 large beets for 30 minutes or until soft – test with toothpick. Slice into thick rounds or half-moons. Cut 2 sweet potatoes into rounds, and bake on an oiled tray at 375 degrees for about 35 minutes, or until soft.
On your plate: Dress your favorite salad greens with balsamic vinaigrette. Place a layer of 3 beet rounds in the center of your salad. Drop a spoonful of pesto on each round. Add 3 rounds of sweet potato on top of that, placing more pesto on each one. Finish with one of each round, covered in pesto. Generously drizzle cashew cream over the whole stack, and enjoy!
