Roasted Beet Potato Salad with Cashew Dressing

For the salad:
Preheat oven to 180°C (356°F).

Place beets and potatoes in a roasting dish. You might want to keep them separate so potatoes don’t turn pink. Drizzle with 2 tablespoons 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.

Remove vegetables from oven. Add the red onion and drizzle with remaining 1 tablespoon olive oil. Toss and continue to roast for another 15 minutes or until veggies are tender. (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 veggies to cool. Layer beets, potatoes and onions on a salad platter, then sprinkle with beans, salad sprouts and feta cheese.

For the dressing:
Throw all ingredients into a blender and blitz until 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.