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.