Meatless Mondays from A-Z: Southern Beet and Potato Stack {Recipe}

Ingredients (4 servings)

• 3 golden beets with greens attached
• 4 small red potatoes
• 1 large heirloom tomato
• Olive Oil Cooking Spray
• 1/3 cup grits
• 1/3 cup non-dairy milk
• 1 tablespoon chili powder
• 1 cup cashews
• 1/3 cup water
• Balsamic Vinegar, to taste

Instructions

Preheat oven to 350 degrees.

Trim off and reserve beet greens. Trim any excess root and discard. Scrub beets and wrap each beet individually in aluminum foil. Place wrapped beets directly on rack in oven and cook for 1 hour. Remove beets and unwrap to allow to cool before handling.

Wash beet greens and slice, set aside for final assembly.

Slice potatoes into 1/4-1/2 inch rounds and arrange in a single layer on a baking sheet coated with olive oil spray. Spray tops of potatoes with olive oil spray.

Put non-dairy milk into a small bowl; grits into another small bowl. If you like spice, add chili powder to the grits and stir to combine. You can also coat half the beets without the spice and add the spice for the second half (as I did).

Slice beets into 1/4-1/2 inch rounds. Dip each into the non-dairy milk, followed by grits mixture, then place onto baking sheet coated with olive oil spray. Repeat with remaining beets until all are coated with the grits mixture and arranged in a single layer on the baking sheet.

Cook both beets and potatoes in oven for 15 minutes.

While cooking, put cashews into food processor and slowly add water while processing. You may need to stop and scrape down the sides a few times, until a thick paste is formed (note: this does not need to be smooth).

Thickly slice tomato into at least 4 rounds.

To assemble, place handful of greens on a plate. Top with one slice of tomato, 1 beet, 1/2 tablespoon of cashew paste, potato round, greens, 1 beet, 1/2 tablespoon cashew paste, and potato round. Feel free to play with this order and amount of cashew paste – the order is up to you!

Finally, drizzle with good balsamic vinegar.