I’ve discovered that creating a memorable beet salad isn’t just about tossing ingredients together – it’s about understanding how each element contributes to a harmonious whole. In my kitchen, I’ve perfected this hearty combination of roasted beets and toasted walnuts, crowned with a cashew dressing that transforms simple ingredients into something extraordinary.
The secret lies in the interplay between earthy and tangy notes, creating a sophisticated dish that’s both nourishing and indulgent. Let me share how this salad became my go-to recipe for turning skeptics into believers.
Recipe
Roasted Beet & Walnut Salad with Cashew Dressing is a hearty plant-based dish that celebrates the natural sweetness of beets while incorporating satisfying crunch from toasted walnuts. The earthiness of the root vegetables pairs beautifully with the fresh greens, creating a balanced and nutritious meal that’s both colorful and filling.
The homemade cashew dressing transforms this simple salad into a gourmet experience, offering a creamy texture without any dairy products. This dish can serve as a light main course or an elegant side dish, making it versatile enough for both everyday meals and special occasions.
- 4 medium beets
- 2 cups mixed salad greens
- 1 cup walnuts
- 1/2 cup raw cashews
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 garlic clove
- 1/4 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Preheat oven to 400°F (200°C). Wrap each beet individually in aluminum foil and roast for 45-60 minutes until tender when pierced with a fork.
Meanwhile, soak cashews in hot water for 30 minutes, then blend with lemon juice, apple cider vinegar, garlic, water, salt, and pepper until smooth.
Toast walnuts in a dry pan until fragrant. Once beets are cooled, peel and cut into wedges.
Arrange greens on a platter, top with beet wedges and walnuts, then drizzle with cashew dressing and olive oil.
For optimal results, roast the beets and prepare the cashew dressing a day ahead to allow flavors to develop. Use rubber gloves when handling beets to prevent staining, and consider using a combination of red and golden beets for visual appeal.
The dressing can be stored in an airtight container for up to five days, and if it thickens in the refrigerator, simply thin it with a small amount of water before serving.
Step-By-Step Cooking Instructions
You’ll begin by heating your oven to 400°F and wrapping each beet in foil for a slow, tender roast while you blend the pre-soaked cashews with seasonings into a silky dressing.
Once your beets are fork-tender, let them cool just enough to handle before peeling and cutting them into elegant wedges.
Layer your mixed greens on a serving platter, arrange the jewel-toned beet wedges on top, scatter with walnuts, and finish with a generous drizzle of your freshly made cashew dressing.
Step 1. Heat Oven to 400F
Before beginning your culinary journey with this elegant beet salad, set your oven to 400°F (200°C) and allow it to fully preheat while you prepare the other ingredients.
The key to perfectly roasted beets lies in starting with the right temperature. You’ll want your oven hot enough to caramelize the beets’ natural sugars without burning them.
While it’s heating up, take this time to wash your beets thoroughly and gather your aluminum foil for wrapping. A properly preheated oven ensures even cooking and helps develop the beets’ rich, earthy sweetness.
If you’re using a convection oven, you’ll want to reduce the temperature by 25 degrees to account for the more efficient heat distribution.
Step 2. Wrap Beets in Foil
Properly wrapping your beets in foil creates a perfect environment for them to steam and roast to tender perfection.
Begin by rinsing each beet thoroughly under cool water, making sure to remove any dirt or debris from the skin. Pat them dry with a clean kitchen towel.
Tear off four separate sheets of aluminum foil, each large enough to completely encase a beet. Place one beet in the center of each foil piece and drizzle with a touch of olive oil.
Bring the sides of the foil up and around each beet, crimping the edges tightly to form secure packets. You’ll want to ensure there aren’t any openings where steam could escape during roasting.
The wrapped beets are now ready for their time in the oven.
Step 3. Blend Soaked Cashews Until Creamy
Creating silky-smooth cashew dressing begins with draining your pre-soaked nuts and adding them to a high-powered blender.
Pour in the fresh lemon juice, apple cider vinegar, and water, then add your peeled garlic clove, salt, and pepper. You’ll want to blend these ingredients on high speed for about 2 minutes, pausing occasionally to scrape down the sides of your blender with a spatula.
Continue blending until you’ve achieved a luxuriously creamy consistency without any grainy texture.
If your dressing seems too thick, gradually add small amounts of water, one tablespoon at a time, until you reach your desired smoothness.
The finished dressing should coat the back of a spoon while maintaining a pourable consistency that’ll beautifully dress your roasted beets and greens.
Step 4. Cut Beets Into Wedges
Once your roasted beets have cooled enough to handle, you’ll find their skins slip off easily with a gentle rub using paper towels or your fingers.
To prevent staining, consider wearing kitchen gloves during this process. After peeling, place each beet on a cutting board and slice it in half through the stem end.
Place each half cut-side down and cut it into wedges, similar to how you’d segment an orange. Aim for wedges about 1-inch thick at their widest point – this size allows the beets to hold their shape while remaining easy to eat.
If you’re working with different colored beets, cut them separately and handle them with different cutting boards to prevent the colors from bleeding into each other.
Step 5. Assemble and Dress Salad
To bring this colorful masterpiece together, start by arranging a bed of mixed salad greens on your favorite serving platter or individual plates.
Artfully place the roasted beet wedges across the greens, allowing their deep, rich color to create striking contrast against the fresh leaves.
Scatter the chopped walnuts generously over the beets and greens, creating pockets of crunch throughout the salad.
Drizzle your freshly prepared cashew dressing in an elegant pattern across the top, making sure to hit all the key components.
Finish with a light drizzle of olive oil and, if you’d like, an extra pinch of fresh cracked pepper.
Serve immediately while the greens are crisp and the beets are at their perfect temperature.
Why I Love This Dish
Elegance blooms in this stunning combination of roasted beets and toasted walnuts. I’m drawn to this dish because it transforms simple ingredients into something truly remarkable.
The earthy sweetness of the roasted beets paired with buttery walnuts creates a harmony that I find irresistible.
What I love most is how the creamy cashew dressing elevates these humble ingredients. It’s a perfect example of plant-based cooking at its finest – proving that dairy-free dishes can be just as luxurious as traditional ones.
I’ve served this salad countless times, and it never fails to impress both vegetarian and non-vegetarian guests. The vibrant colors, contrasting textures, and sophisticated flavors make it my go-to dish when I want to create something special without spending hours in the kitchen.
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