Hey there! Welcome to the Virtual Vegan Potluck!
This is my 4th year participating (check out what I brought to the 1st potluck, my award-winning 2nd potluck dish, and the delicious cookies I brought to the last one). I almost didn’t participate because life is so busy these days, but I adore Annie and the VVP is just too much fun. Thank you so much, Annie, for creating this incredible opportunity to meet other like-minded bloggers and celebrate vegan food!
For this time around, I’m bringing a balsamic roasted beet and rosemary cashew cheese phyllo tart. You want to impress some people at a potluck or family gathering? Bring this guy. Not only is it stunning, but it’s incredibly delicious.
I love the rich tang beets get when you roast them with balsamic vinegar, but for this recipe, I’ve taken that love just a step farther. After roasting the beets for a bit in balsamic vinegar and coconut nectar, I took the leftover liquid, added more balsamic vinegar and reduced it to make a thick syrup to pour over the tart.
There are so many flavors going on in this dish: It’s sweet, it’s savory, it’s cheesy, it’s herby. It’s got a fancy (ridiculously easy) phyllo tart shell. You can tell people it’s topped off with a beet balsamic reduction and they’ll think you’re a total hot-shot (do people still say ‘hot-shot’?) chef. They’ll ask “where is that herbal undertone coming from?” and you’ll be l ike “there’s fresh rosemary mixed in with the creamy cashew cheese,” and they’ll be like “Woah.” I’m just telling you- only bring this if you want to impress the heck out of people.
The one thing I like best is how once you bake the tart, the beets and the cheese seem to melt together into one layer on the light flaky crust. The beet-balsamic reduction makes every bite burst with flavor. And it’s stupid easy to make. Ok, that’s three things. Let’s see you make it and try to keep your list down to one thing!
Ingredients
- 1/2 cup raw cashews, soaked for 1 hour (reserve the water)
- 5 tablespoons reserved soaking water
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon fresh rosemary
- salt to taste
- 2-3 large beets, peeled and very thinly sliced into medallions
- olive oil spray
- 1/3 cup balsamic vinegar
- 1 1/2 tablespoons coconut nectar
- salt and pepper to taste
- 4 phyllo sheets, thawed according to package instructions
- 1/4 cup melted vegan butter
Instructions
- Combine all ingredients in a food processor and process until smooth. Chill until ready to use. Can be made a day or two in advance.
- Preheat the oven to 400. Lightly spray an 9x13 casserole dish with olive oil spray. Lay out the beet slices and top with balsamic vinegar, coconut nectar, salt and pepper. Toss to fully coat each piece. Bake in the oven for 10-15 minutes, flipping once halfway through. It's okay if they seem undercooked when you take them out. Reserve the liquid in the baking dish.
- While the beets are in the oven, prepare the tart crust. Lightly spray a tart pan with olive oil spray. Lightly brush the top of one sheet of phyllo with melted butter. Lay out that sheet over the pan, buttered side up, and gently press down to form to the pan. Repeat with each remaining sheet of phyllo with the excess hanging over the edge of the pan in a different area.
- Reduce the oven temperature to 350. Spread the cashew cheese out over the base of the tart. Layer the beets over the cheese (you can do a fancy pattern, if you like). Roll the excess phyllo dough up into a crust around the tart.
- Bake in the oven for about 20 minutes, until phyllo is golden and crisp.
- While the tart is in the oven, pour the leftover liquid from the baking dish into a small pan. Add 2 tablespoons balsamic vinegar and bring to a boil, then quickly reduce to a low simmer. Let cook, stirring every couple minutes, until it has thickened and has the viscosity of maple syrup. Remove from heat and set aside.
- Once the tart is down baking, remove from oven and let cool for a few minutes. Transfer the tart from the pan to a serving dish. Pour the balsamic syrup over the tart, slice and serve. Enjoy!
By the way, the cute little creamer that I’m using to pour the syrup is from Olive Pit Pottery, which is all handmade by one of this potluck’s participants, Cadry of Cadry’s Kitchen! You need to check her pottery out!
Thank you so much for stopping by! You can check out the dish before mine, or continue forward to see the next dish. Or you can head to Vegan Blogger’s Unite to start from the very beginning! Happy potlucking!
Photography by Chris Miller
gorgeous tart! the crust looks fabulous and the beets look delicious.
Richa recently posted…Cauliflower Broccoli Masala Pie with Potato Black Eyed Pea Crust. Gluten-free Grain-free Recipe for Virtual Vegan Potluck.
Thank you, Richa!
This looks fantastic and not too tricky to make.
Thank you for the great recipe.
Thank you! It’s so easy, Liezl and it tastes wonderful! 🙂
This looks phenomenal. That syrupy balsamic on top is making me drool…
Beetroot & Cashew cheese is such a delicious combo! I made a scrummy beetroot-sweet potato salad with cashew cheese just recently: http://coconutandberries.com/2013/11/02/beetroot-sweet-potato-salad-with-baked-cashew-cheese/
Emma recently posted…Virtual Vegan Potluck November 2013- Dessert
Thank you and I know- I saw that salad of yours a couple weeks ago! Beets + Cashew Cheese can’t be beet (see what I did there!). 😉
Damn girl! This is gorgeous. The combination of beets with the rosemary cashew cheese is stellar. And you totally worked that phyllo dough. I’m with Emma…that balsamic syrupy goodness is making me hungry!
luminousvegans recently posted…Apples with Roasted Beet Tartare, Cashew Cheese and Candied Walnuts
Thank you, Ketty!
Absolutely stunning. I agree, this would knock the socks off of any potluck or family gathering 🙂
Shannon C recently posted…Beet Rye Bread (whole grain)
Thanks, Shannon!
Wow that’s stunning! Happy VVP!
Poppy recently posted…Virtual Vegan Potluck – Layered Coconut Mousse with Chocolate Brownie and Caramelised Nuts
Happy VVP to you too, Poppy!
This looks fabulous. I’m going to serve this up at Thanksgiving and my family won’t even know it’s vegan. Thanks!
I hope your family enjoys it! 🙂
Oh my goodness Kristy! Absolutely gorgeous…almost too pretty to eat?
♥
Angela @ Canned Time recently posted…Country Carrot Soup – Virtual Vegan Potluck November 2013
Thank you, Angela! 🙂
This is so gorgeous! The combination of the beets and rosemary cashew cream sounds wonderful.
It really is, Jeni! Thank you!
I’m completely loving this! Now I need to be brave enough to make it – this coming week. Thanks Kristy
Thank YOU, Lynette! 🙂
I did it! Truly delicious, albeit not quite as artfully rounded off as yours, but not a bad start. I’ll be blogging about it and will accredit it to you of course. I’ll going to also add it it my favourites on my website! Thanks again.
Lynette recently posted…Sailing the aegean sea, slow & blissful
What a breathtakingly beautiful dish. This just looks all kinds of perfect xx
Rebecca Jane recently posted…VVP- Beetroot & Dill Pierogi with a Tahini Sour Cream…
Wow! This looks amazing!! I love the use of cashew cream in the base – great idea.
Thanks, Sarah!
This looks absolutely beautiful and delicious. How creative!
Cat recently posted…Cranberry pomegranate relish (Virtual Vegan Potluck)
Thank you, Cat!
I could lick my computer screen, Kristy, that looks so good!
sarah@thesweetlife recently posted…Triple Chocolate Beet Bundt Cake
I felt the same way about your cake… 🙂
So shiny-pretty! Thank you for the beautiful (duh!!) recipe and photos, Kristy. So good to have you along for Potluck 4.0! xoxo
Annie recently posted…Virtual Vegan Potluck: Red Lentil, Couscous, & Vegetable Stoup. Oil-free.
It looks delicious, but if this is vegan, why does the recipe call for butter?
Sorry about that- sometimes when I write recipes really quickly, I forget to include “vegan” in certain ingredients. All of my recipes are 100% vegan. Thank you for letting me know about the slip-up- I’ve updated it. 🙂
Wow, I think this should win for most gorgeous dish of the potluck! (And that’s including the desserts!)
I’m not the biggest fan of beets unless their flavors are well-disguised/mixed with lots of other bright flavors, but I can see how they would be lovely with both cashew cheese and balsamic! My mom loves beets much more than I do, so I might make this for her the next time she visits. Thanks for a beautiful VVP recipe!
Allison (Spontaneous Tomato) recently posted…Pomegranate Focaccia with Dipping Sauce
Thank you, Allison! I hope both you and your mom enjoy it! 🙂
This looks amazing! What a beautiful creation!
Yvonne recently posted…virtual vegan potluck: pasta with beet pesto and tofu ricotta
Thanks, Yvonne!
Looks and sounds amazing! It reminds me of the beet tartare from Portobello, one of my favorite dishes in PDX. I might make this for Thanksgiving.
Randi (laughfrodisiac) recently posted…In Which I Make The Greatest Cream Pie Ever Eaten By Humans
Thank you, Randi! I love the beet tartare at Portobello! I hadn’t even thought about it, but they are kind of similar! 🙂
This dish is so incredibly beautiful Kristy! It’s a definite show stopper! I think it would be lovely for Thanksgiving, but for loads of people I might do it in ramekins or muffin tins for individual servings! Love it! Love you!
Somer recently posted…Kick Ace Extra Sharp Raw Vegan Holiday Cheddar Cheese Ball. Virtual Vegan Potluck Edition.
Thanks, Somer! I thought about making it in muffin tins but I didn’t want it to be too appetizer-ish. If I were to bring it to a large gathering, I would likely make it in a large casserole dish and cut out square servings. xx
yep a sure showstopper and love the balsamic drizzle.
gigiveganville recently posted…You Can’t Beet That! It’s Virtual Vegan Potluck Day!
Thanks, Gigi! This dish is all about that drizzle. 🙂
This looks beautiful and sounds delicious! Yum!
Laura recently posted…Virtual Vegan Potluck: Sautéed Beet Greens and Kale
Thanks, Laura! 🙂
So stunning, Kristy! And my little creamer is famous! I always love it when my pottery pops up in your posts. It makes me super happy, and I notice right away. 🙂
Thank you, Cadry! I truly love that little creamer. I’d been eyeing it for months and when I finally got it, it was even cuter in person. And it’s awfully photogenic. 🙂
Just when I think you couldn’t possibly top yourself, you go and do it again! This is so stunning and I love the idea of using phyllo dough for the crust! You are a genius 🙂 So cool you are here for the 4th time too 🙂 We are VVP vets now hehe
Gabby @ the veggie nook recently posted…virtual vegan potluck! recovery chocolate protein tonic
Thanks, Gabby! Perhaps we should form a gang/club for VVP vets? We could have a secret handshake and everything. 😉
What a stunning creation! This looks very impressive. I can’t wait to try it.
That’s the most beautiful tart! The cashew cheese, the roasted beets the balsamic vinegar, gah! So amazing!
Maggie Muggins recently posted…Virtual Vegan Potluck: Winter Fig Buckwheat Salad With Sweet Potatoes & Citrus Dressing
Thanks, Maggie! 🙂
Gorgeous contribution Kristy! I adore phyllo, and you are so right about balsamic, it makes everything sound over the top 🙂 Love!
Shira recently posted…Beet & Hummus Flatbread with Arugula | Virtual Vegan Potluck
Thank you, Shira! Balsamic is just a super fancy word, like tartare or carpaccio. 😉
Oh this looks incredible, Kristy! I will definitely be making it for the holidays and calling it a Hot Shot Tart! 😉 xx
Bex @ VeganSparkles.com recently posted…Pickled Beet Mini Tacos
Holy wow, this looks amazing. I may have to try it out for my first ever vegan Thanksgiving! 🙂 Thanks for sharing such a stunning recipe. Beautiful as always!
Katie @ Produce on Parade recently posted…No Chicken Vegan Pad Thai
What kind of phyllo pastry did you use? I thought it contained butter. Is there a vegan version available?
There are many brands of phyllo dough that are vegan. The one that I used is The Fillo Factory. 🙂
I love this!! I don’t really swoon over very many dishes any more, but this one looks so gorgeous. It doesn’t look too time consuming, either. Iam looking forward to trying it! Thank you for another wonderful addition to the potluck!
Teresa recently posted…Virtual Vegan Potluck – Roasted Kabocha and Beets with Hijiki and Sesame Orange Dressing
This is so creative! I’ve never seen anything like this before but it looks amazing 🙂
Elyse @ Lizzie Fit recently posted…Virtual Vegan Potluck: Spinach & Artichoke Dip
Wow! Absolutely beautiful! I feel people would have a hard time believing you that this is a vegan dish.
Jessica recently posted…Creamy Mushroom Soup: Virtual Vegan Potluck Nov 2013
This looks fab! I LOVE beets. Do you think substituting goat cheese for the cashew filling would work, or would the cheese be too soft?
Thank you. I think that would work but I would try it with the cashew cheese too. It’s a great dairy-free alternative and adds a distinct nutty, creaminess to the recipe. 🙂
This is one of the most beautiful dishes I’ve ever seen. How lovely! You are really an artist and completely inspiring.
Yinka recently posted…Cinnamon Sandalwood Sugar Exfoliator for Face
Hi! I found your link at The Kitchn, and even Im not vegan I’d loved to make this tart! Problem is I’m not familiar with one of the ingredients: nutritional yeast?? Also, I’m not sure I could find coconut nectar in my country… Any suggestions??
Beautiful pics! Thank you
Nutritional yeast is a deactivated yeast with a nutty, cheesy flavor. It’s usually sold in flakes or powder form in most natural food stores. It’s completely vegan and a great source of protein and B vitamins. Coconut nectar can easily be replaced with agave nectar, maple syrup, or brown rice syrup. I hope that helps!
Well, I’m certainly impressed! This is an absolutely stunning, mouthwatering dish.
A. Cook recently posted…I Love Goats, and Potlucks
Looks amazing! Question, did you cut the beets with a mandolin or did you do it by hand? I am just wondering how thin they need to be to cook properly. Thanks!
So beautiful and savory-looking!
oh wow…. This looks amazing
Beautiful beets Kristy! I am loving everything about this tart; the phyllo, the beets, the cashew cheese, the balsamic syrup, WOW! Love it. Happy VVP!
Anna {Herbivore Triathletre} recently posted…Giveaway: Spartan Race Entry
This looks absolutely heavenly. What a great thing to bring!
Keely @ Gormandize recently posted…Blood Orange Curd Vegan Cheesecake Tart
Fantastic tart!!! I was blown away by just imagining all those flavours. YUM! I had to vote for you in your course for VVP. It was a no brainer. 🙂
Susmitha – Veganosaurus recently posted…Tropical Garnet Cocktail or Mocktail – Virtual Vegan Potluck November 2013
Thank you, Susmitha! 🙂
I made this pie at Thanksgiving, only I used a gluten free pie crust as gf phyllo dough is pretty hard to come by. It was so delicious!! I now use the cashew ‘cheese’ for a vegetable dip and the pie is going to a another party tomorrow. Awesome recipe!
Wow! Thank you so much! I’m so pleased that you like it! 🙂
This looks SO good, I wanted to lick the screen. I’m definitely going to try making this (unless you will just overnight it to me, 😉 )
I made this last night. I’ll definitely make this again as I love beets, however, the initial 15 minute cook time for the beets weren’t enough. I cut them pretty thin but obviously cutting them by hand I couldn’t get them into slithers. The beets were still rather hard when we bit into the tart, albeit nice. Next time I’ll make sure beets are thoroughly cooked before putting them into the tart and I just may make a double batch of the cashew cheese to place on the bottom as that was delish 🙂 Thanks for the recipe and I look forward to making this many more times!
I definitely want to make this for Thanksgiving. Would you say it’s more appropriate as an appetizer or a side dish?
It could be either. Enjoy!
Wonderful and exotic looking pastry. Could you recommend a possible substitute for Coconut nectar?
You could try maple syrup or agave nectar. Thank you!
Omg this looks so amazing! I’ll definitely try. Can i use olive oil instead of vegan butter? Because in my country we dont really have vegan butter 😉
That should be fine. Thanks!
Looking to make this for xmas eve. Will it be ok in the fridge once made till then?
This is best eaten fresh.