Healthy Recipe: Roasted Beets on Sourdough with Truffle Cream

A plant-based appetizer for the holidays

A plant-based appetizer for the holidays

For your next holiday party, serve light bites. Chef Roy Elam of Donna Jean has designed a shareable appetizer that's a prime example of plant-based excellence packed with health benefits.

Beets are packed with antioxidants that may promote heart health and help reduce high blood pressure, and the truffle cream accent swaps high-fat dairy for fiber- and protein-rich cashews. 

Roasted beets on sourdough with truffle cream 

Recipe serves 12 

Holiday parties aren’t known for healthy eats, but this lightened up appetizer still packs in the seasonal flavor with an added health bonus from superfood beets.


Truffle cream (makes 1 pint):

  • 1 cup raw cashews 
  • ¾ cup water 
  • 2 tablespoons apple cider vinegar 
  • 1 tablespoon truffle oil 
  • ½ teaspoon sea salt 
  • ¾ tablespoon garlic powder 
  • 1 teaspoon lemon juice 
  • Blend until smooth

Roasted beet toast: 

  • 6 baby beets 
  • Fresh thyme 
  • 1 tablespoon sherry vinegar 
  • Olive oil 
  • Salt to taste 
  • 3 slices sourdough bread (toasted), cut into 1.5" squares 
  • 1 grapefruit, sectioned into wedges, remaining juice from pulp reserved 
  • Fresh dill 


  • Preheat oven to 400 degrees. Wash beets and trim the tops and tail. Do not peel. Line a baking pan with foil then place the whole beets in an even layer. Place 2-3 sprigs of fresh thyme on each beet then drizzle lightly with olive oil. Cover pan and roast for one hour or until beets are fork tender. Once the beets are cool enough to handle, peel the skins off and discard. 
  • Slice the beets then toss with sherry vinegar, a little reserved grapefruit juice and salt to taste. 
  • Layer one teaspoon truffle cream and beets onto toasted sourdough points. Garnish with one tablespoon fresh grapefruit wedge and chopped dill.  

Nutrition facts

Roasted beets on sourdough with truffle cream nutrition facts: 1 Serving

Calories: 52.8, Fat: .9g, Saturated Fat: .1g, Cholesterol: 0mg, Sodium: 50mg, Carbohydrates: 10.1g, Fiber: 2g, Protein: 1.5g  

San Diego Health Magazine Winter 2023 Cover

This content appeared in San Diego Health, a publication in partnership between Scripps and San Diego Magazine that celebrates the healthy spirit of San Diego.

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