Beet and Cashew Croquettes With Tahini Sauce

Ingredients:

• 4 Lg Beets (about the size of a baseball), peeled and cut into 1inch (2.5cm) cubes
• 3/4 cup (200gm) Raw Unsalted Cashew Nuts
• 2 pinches Coarse Sea Salt
• 1 tablespoon (15ml) Corn Starch
• 2 teaspoons extra-virgin olive oil
• Salt and Pepper to taste
• 3/4 cup (200ml) Plain Soy Milk
• 4 tablespoons (60ml) Tahini (well-stirred)
• 2 smalls or 1 large clove of garlic

Course: side dish

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