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Balsamic Beet Torte with Cashew Cream

Balsamic Beet Torte with Cashew Cream

Adapted from the Food and Drink Magazine

4 Portions



For the torte

½ cup vegan or regular butter, room temperature

2 flax (2 tbsp ground flax + 4 tbsp water) or regular eggs, room temperature

1 tbsp cane sugar

Juice of 1 orange

1 cup all-purpose flour, plus extra for pan

1 tsp baking powder

½ tsp salt

⅓ cup chopped dill

5 to 6 medium red beets, peeled and cut into eighths

1 tbsp olive oil + more for brushing

1 small red onion, roughly chopped

6 cloves garlic, minced

1 tbsp balsamic vinegar


For the cashew cream

1 cup cashews, soaked for 30 minutes and drained

1 cup milk or milk alternative (soy or almond)

3 tsp apple cider vinegar

1.5 tsp salt


For the balsamic glaze

1 cup balsamic vinegar

2 tbsp maple syrup




Preheat the oven to 375 degrees F. Press a piece of parchment paper down into a 10-inch pan, sprinkle with flour, and set aside.

Combine ground flax with water and set aside for 5-10 minutes.

In a medium bowl, whisk together flour, baking powder and salt and set aside.

Cream together butter, sugar, flax eggs (or regular), and orange juice.

Mix the wet ingredients with the dry ingredients, then fold in the chopped dill. Press the dough into your pan leaving a little more dough along the edges for a crust. Cover and set in fridge until ready.

On a low heat add 1 tbsp olive oil to a shallow pot and sauté onions until starting to turn light brown – about 20 minutes. Add minced garlic and sauté for another 3 minutes. Then turn the heat up to medium and add 1 tbsp balsamic vinegar and cook until liquid has evaporated. Remove from heat and let cool.

Remove dough pan from fridge and spread onion/garlic mixture evenly. Arrange the beets in concentric circles over the batter, pressing them in gently as you go. Use the remaining olive oil for brushing and brush the tops of the beets.

Cover torte loosely with foil and bake for 1 hour. Remove the foil and continue baking until the cake has risen and is just beginning to brown around the edges.

While cake is baking, prepare cashew cream and balsamic glaze. For the cashew cream place all the ingredients in a blender and blend until completely smooth. Set aside.

For the glaze combine balsamic vinegar and maple syrup in a small saucepan. Bring to a boil and reduce to a simmer. Continue simmering until the vinegar has reduced by about 3/4. Remove from heat and cool.

Remove the torte from the oven and cool on a wire rack. When ready to serve, brush the beets with the glaze or drizzle over top. Cut into wedges and garnish with a dollop of cashew (or sour) cream and a sprig of dill.