Posted on October 26, 2017
Roasted to sweet perfection beets, potatoes and red onions are combined on a large salad platter with borlotti beans, salad sprouts and feta cheese. Then to top it off, a creamy cashew dressing that is garlic-y and zingy and just right! OH the colours and flavours and healthiness of this Roasted Beet Potato Salad With Cashew Dressing!!
This salad is sugar free and egg free, which makes it ideal for large gatherings of people with an array of different lifestyles – it can be vegan and dairy free if you leave out the cheese. And anyone who doesn’t eat nuts, can just skip the cashew dressing.
Can I just say that this Roasted Beet Potato Salad With Cashew Dressing is the PURRRFECT holiday celebration salad!
Also try my Beet Butternut Basil Goat Cheese Salad, my Pecan Cranberry & Avocado Salad with Orange Dressing, my Balsamic Mushroom Bacon Spinach Salad, my Zingy Avocado Citrus Couscous Salad, my Red Cabbage Spinach & Beetroot Detox Salad, my Clean Eating Cucumber Mint Chickpea Salad, my Black Olive Rosemary New Potato Salad, my Asian Carrot Salad with Peanut Ginger Dressing and my Avocado-Wild Rice Nectarine Chicken Salad.
The ingredients are a little unexpected, a little out of the box, but these flavours are MADE FOR EACH OTHER – the sweet roasted beets with the savoury potatoes, the red onions, soft feta cheese and crunchy sprouts with a generous pouring of creamy and smooth, lemony and garlic-y, perfectly seasoned cashew nut dressing!! My mouth is watering, is yours?
And it’s just GORGEOUS to look at! Not to mention…It’s very easy to make…REALLY.
I cannot wait to whip this healthy, nutritious and wonderfully flavourful salad up for friends and family over the next two months.
To make this Roasted Beet Potato Salad With Cashew Dressing, all you do is:
- Peel the beets with a potato peeler (they stain much less when they’re raw!) I like to do this step next to a sink full of water, so you can keep rinsing your hands and the peeler and the knife, and this way, they don’t get stained bright pink!
- Throw the beets and potatoes into a roasting dish with some olive oil and seasoning and roast until almost tender
- Add the red onions and continue to roast until the veggies are tender and just right, allow to cool
- Blitz up the dressing ingredients until smooth and creamy
- Layer all the salad ingredients together on a large, pretty platter and serve with the dressing on the side
AHH, what a heavenly salad platter feast for the eyes and the tummy!
There are so many good reasons to eat this salad, one of them being all the amazing healthy goodness! Beets are known to lower blood pressure if eaten on a weekly basis, improve stamina and brain function, and they are full of vitamins, minerals and fibre. Borlotti beans (also known as cranberry beans) are full of protein which helps build muscle and folate which aids in red blood cell formation.
This salad is best eaten the day you make it, but it is still good the next day if you have left overs, just store it in the refrigerator in an airtight container overnight.
This is a “side salad” as far as gatherings go, and it fits the bill to a T. But if you’re like me and you enjoy eating a light, vegetarian lunch on occasion, then go ahead and enjoy this as a light meal. It’s filling and satisfying!
A wonderfully colourful, healthy salad made with beets, potatoes with their skins on, borlotti beans, salad sprouts, feta cheese and a delightfully delicious creamy cashew nut dressing that is lemony and garlic-y and just perfect with this salad!
- FOR THE SALAD:
- 6 medium beets peeled and sliced into cubes
- 2 medium potatoes (skins on) sliced into cubes
- 3 tbsp olive oil divided
- pinch of sea salt
- pinch of ground black pepper
- 1 tsp mixed herbs
- 1 red onion finely chopped, or sliced into rounds
- 200 g borlotti beans or kidney beans or butter beans, drained and rinsed
- 50 g mixed salad sprouts
- 1/2 cup feta cheese or goat cheese (optional)
- FOR THE DRESSING:
- 1/2 cup raw cashew nuts unsalted, covered in water and soaked for 2 hours (or overnight)
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic minced
- 1/2 cup water
- sea salt to taste
- ground black pepper to taste
TO MAKE THE SALAD:
Preheat oven to 180°C (356°F).
Place the beets and potatoes in a roasting dish, you might want to keep them separate so that the potatoes don’t turn pink. Drizzle over 2 tbsp olive oil and season with sea salt, black pepper and mixed herbs. Give the veggies a gentle toss and place in the oven for 25 minutes.
Now add the red onion and drizzle with 1 tbsp olive oil, toss and continue to roast for another 15 minutes or until the veggies are tender.
Note: The potatoes might be done after 25 minutes, if they are, spoon them onto a plate and set aside while you continue roasting the beets and onions.
Allow the veggies to cool, then layer the beets, potatoes and onions on a salad platter, sprinkle over the salad sprouts and feta cheese.
TO MAKE THE CASHEW DRESSING:
Throw all ingredients into a blender and blitz until the dressing is smooth and creamy. Season with extra salt and pepper to taste and add extra lemon if you think it needs it.
Serve alongside the salad in a small jug or jar.