Chef Peter “Chippy” Grant’s Cacao Salt-Baked Beets with Cashew Cream & Nettle Pesto

PETER "CHIPPY" GRANT: THE GATHERER

Peter "Chippy" Grant is a visionary wild vegan chef and forager renowned for connecting people to food, land, and health through his distinctive cuisine. As the founder of Trewhitts Food and the Lead Chef at Medicine Festival, Chippy champions a holistic approach to eating, rooted in his extensive background in nutrition and herbalism.

We are delighted to have collaborated with Chippy, as his commitment to sustainable sourcing, holistic well-being, and nature-inspired creation perfectly aligns with the core values of our ceremonial cacao.

This dish combines the earthy, rich flavours of cacao salt-baked beetroot with the tangy, creamy texture of cultured cashew cream and a fresh, herbal pesto. It's a creative and delicious way to incorporate unique ingredients and flavours.

A Functional Feast of Fermentation and Wild Greens

This complex dish is a holistic powerhouse transforming everyday vegetables into a therapeutic eating experience by combining slow cooking, probiotic fermentation, and powerful wild ingredients.

• Gut-Healing Fermentation: The tangy, creamy base features a Cultured Cashew Cream, providing live probiotics to support a thriving gut microbiome and enhance nutrient absorption.

• Supergreen Iron Boost: The vibrant Nettle Pesto utilizes wild-foraged greens known to be exceptionally high in iron, chlorophyll, and essential minerals, delivering a powerful blood-nourishing and cleansing effect.

• Antioxidant Root Power: Cacao Salt-Baked Beets combine the earthy, blood-pressure-supporting benefits of beets with the powerful antioxidants (polyphenols) of unsweetened cacao, creating a rich, savory crust that fights inflammation.

Cacao Salt-Baked Beets with Cashew Cream & Nettle Pesto

YIELDS: 4 Servings

PREP TIME: 20 minutes (+ overnight soak & fermentation)

COOK TIME: 40–60 minutes

I. Cultured Cashew Cream

Ingredients:

• Raw Cashews 2 cups (soaked overnight)

• Filtered Water ½ cup

• Probiotic Capsule 1 (contents only)

• Fresh Garlic 1 clove (minced) / Garlic Powder 1 tsp 

• English / Dijon mustard 1 tsp

• Salt and Pepper (to taste)

Method: Preparing the Cashew Cream (Start 1-2 Days Ahead)

1. Soak & Rinse: Soak the cashews overnight. Drain and rinse them thoroughly before use.

2. Blend: Place the cashews in a high-speed blender with the $1/2$ cup filtered water (start with less and add more as needed to achieve a thick, smooth consistency). Blend until completely smooth.

3. Culture: Open the probiotic capsule and stir the contents (the powder) into the cashew cream until fully incorporated.

4. Ferment: Cover the bowl with a clean cloth or muslin secured with an elastic band. Let it sit at cool room temperature for $1-2$ days. Taste periodically; it will thicken and develop a tangy, yogurt-like flavour.

5. Flavour & Chill: Once the desired tang is reached, stir in the minced garlic (or powder), mustard, and seasoning. Transfer to an airtight container and chill in the refrigerator until ready to use.

II. Cacao Salt-Baked Beetroot

Ingredients:

• Medium-sized Beetroots 4 (peeled and chopped into 1-inch wedges)

• Finely chopped cacao ¼ cup

• Spice Mix: Cumin seeds 1 tbsp, Coriander seeds 1 tbsp, Fennel seeds 1 tbsp (lightly toast and crush seeds for maximum flavour)

• Olive Oil 1 tsp

• Coarse salt / rock salt 2 tbsp

Method: Salt-Baking the Beetroot

1. Preheat & Prep: Preheat the oven to 375∘F (190∘C). Prepare a baking sheet with parchment paper.

2. Crush Spices: In a mortar and pestle (or spice grinder), lightly crush the cumin, coriander, and fennel seeds to release their volatile oils.

3. Mix Cacao-Salt: In a small bowl, combine the crushed spices, finely chopped cacao, and coarse salt.

4. Coat Beets: In a large bowl, toss the beetroot wedges with the olive oil, then add the cacao-spice mix and toss until the beets are evenly coated.

5. Bake: Arrange the beets on the prepared baking sheet. Cover the beets loosely with another sheet of parchment paper, or wrap them into a tightly sealed parcel.

6. Roast: Bake for $40-60$ minutes, or until the beets are tender when pierced with a knife.

III. Nettle and Pumpkin Seed Pesto

Ingredients:

• Fresh nettles 2 cups (Ensure nettles are blanched or steamed briefly to remove the sting, then shocked in ice water and squeezed dry.)

• Pumpkin Seeds ½ cup (lightly toast for improved flavour and texture)

• Nutritional Yeast ⅓ cup

• Garlic 1 clove

• Olive Oil ½ cup

• Salt and Pepper (to taste)

Method: Making the Pesto

1. Blanch Nettles (Crucial): Carefully steam or blanch the nettles for $30$ seconds. Immediately plunge them into ice water, then squeeze out all excess liquid. This removes the sting.

2. Toast Seeds: Lightly toast the pumpkin seeds in a dry pan until fragrant.

3. Blend: In a food processor, combine the prepared nettles, toasted pumpkin seeds, nutritional yeast, and garlic clove. Pulse to combine.

4. Emulsify: With the motor running, slowly drizzle in the $1/2$ cup of olive oil until the pesto reaches your desired consistency.

5. Season: Season generously with salt and pepper to taste.

IV. Assembly

1. Plate the Cream: Spread a generous, thick layer of the chilled Cultured Cashew Cream onto a serving platter or individual plates to act as the tangy, white base.

2. Layer the Beets: Artfully arrange the warm or room-temperature Cacao Salt-Baked Beets over the cashew cream.

3. Finish with Pesto: Drizzle generous spoonfuls of the vibrant green Nettle and Pumpkin Seed Pesto over the beets and around the plate.

4. Serve: Serve immediately. This dish is perfect as a vibrant, functional starter or a vegetarian main course.

Key Functional Benefits

This dish is a therapeutic meal focusing on gut health, blood support, and high-density nutrition:

• Gut Health: The Cultured Cashew Cream is fermented to provide live probiotics, directly supporting a healthy gut microbiome, improving digestion, and boosting nutrient absorption.

• Antioxidant & Circulation: Cacao-Baked Beets combine the blood-pressure-regulating nitrates from beets with the potent polyphenols of cacao, actively fighting inflammation and promoting cardiovascular health.

• Mineral Power: The Nettle Pesto utilizes a powerful supergreen that is exceptionally rich in iron and chlorophyll, which are vital for supporting blood health, energy levels, and detoxification.

• Sustained Energy: High levels of healthy fats (from cashews and olive oil) and complex fiber ensure the meal provides slow, balanced, and long-lasting energy and satiety without sugar crashes.

Disclaimer: The health benefits described are based on the nutritional properties and traditional use of the ingredients. This recipe is not intended as medical advice. Consult with a healthcare professional regarding dietary changes or before using supplements.