Description
A clean and vibrant vegan beet salad with roasted beets, leafy greens, and a thick orange cashew vinaigrette that’s bold, citrusy, completely addictive, and simple to make.
Ingredients
Units
Scale
- Roasted Beets
- 4 medium beets (a mix of red and golden), scrubbed
- 1 tablespoon light oil
- salt, to taste
- Orange Cashew Vinaigrette
- 1/3 cup raw cashews
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 1/2 cup light oil, sunflower or canola
- 1 tablespoon honey
- 2 teaspoons light soy sauce
- 1/2 teaspoon ground cumin
- 1/2 cup fresh flat-leaf parsley leaves
Instructions
1. Heat oven to 400°F (200°C). Wrap beets individually in foil, drizzle with light oil, and sprinkle with salt.
2. Roast for 30 – 45 minutes, until a knife slides in easily. Cool, peel, and slice, cube or quarter.
3. While beets roast, blend all vinaigrette ingredients until smooth, thick, and sticky. Adjust consistency with a splash of water if needed.
4. Arrange greens on a serving platter. Top with cool roasted beets.
5. Spoon vinaigrette generously over the salad.
6. Finish with raw cashews and fresh orange zest curls before serving.
- Prep Time: 1 hour
- Cook Time: 45 mins
- Category: Salad
- Method: Roasting
- Cuisine: North American
