Caramelized Onion Polenta Cakes

Preheat the oven to 425°F. Trim and halve the radishes. Peel the beets and slice into thin wedges, about ½ inch thick. Add the radishes, beets, 1 tbsp vegetable oil, and a pinch of salt and pepper to a baking sheet. Toss to coat, and roast until the beets are tender, 18 to 20 minutes.

Place a small saucepan over medium-high heat and add 1 cup water, almond milk, herbs de Provence, ½ tsp salt, and a pinch of pepper. Bring mixture to a simmer and slowly add the polenta, whisking continuously until it thickens, 2 to 3 minutes. Remove from heat, transfer to a small baking dish, and place in the fridge to thicken, 15 to 20 minutes.

Peel and thinly slice the onion. Heat a large nonstick skillet over medium-high heat with 1 tbsp butter. Add the sliced onion and cook, stirring often, until browned in spots, 5 to 8 minutes. Add ½ cup water and a pinch of salt. Reduce heat to medium-low and cook until the water evaporates, 5 to 7 minutes. Transfer the caramelized onions to a bowl.

Halve the lemon, juice one half, and cut one half into wedges. Add the arugula, lemon juice, 1 tsp olive oil, and a pinch of salt and pepper to a large bowl. Toss to combine.

Remove the cooked polenta from the fridge and cut into 6 pieces. Heat the skillet on medium-high heat with the remaining butter. Add the polenta cakes and cook until lightly browned, 3 to 5 minutes per side.

Divide the arugula salad between plates. Top with roasted root vegetables and polenta cakes. Top with caramelized onions and a dollop of cashew cheese. Serve with lemon wedges. Tuck in!