Zubereitung

1. 1

   Pre-heat the oven to 375F (185C)Toss Beets with Olive Oil and season with salt and pepper

2. 2

   Spread mixture evenly on a baking sheet and place into oven for 45mins - 1hour, the beets should be fork tender

3. 3

   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.

4. 4

   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.

5. 5

   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

6. 6

   Put balls back in the oven for another 10 minutes till heated through, remove from oven and serve with Tahini Sauce.

7. 7

   Garnish with greens and sprouts if desired!Tahini Sauce:In a mortar and pestal smash garlic with a pinch or two of sea salt, till it forms a paste.

8. 8

   Add paste to a small sauce pan with the soy milk, whisk over medium-low heat till combined

9. 9

   Whisk in the cornstarch till you reach the desired consistency and the raw garlic taste is gone.Season with salt and pepper, if too thick, add a bit more soy milk.