The Pioneer Woman Tasty Kitchen
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Roasted Beet Potato Salad with Cashew Dressing

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Level: Easy

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Description

A wonderfully colourful, flavourful and healthy vegetarian salad with a delicious, creamy lemon garlic cashew nut dressing.

Ingredients

  • FOR THE BEET POTATO SALAD:
  • 6  Medium Beets, Peeled And Sliced Into Cubes
  • 2  Medium Potatoes (skins On), Sliced Into Cubes
  • 3 Tablespoons Olive Oil, Divided
  • Sea Salt And Ground Black Pepper
  • 1 teaspoon Mixed Herbs
  • 1  Red Onion, Finely Chopped Or Sliced Into Rounds
  • 7 ounces, weight Borlotti Beans, Or Kidney Beans Or Butter Beans, Drained And Rinsed
  • 1-⅞ ounces, weight Mixed Salad Sprouts
  • ½ cups Feta Cheese Or Goat Cheese (optional)
  • FOR THE CASHEW DRESSING:
  • ½ cups Raw Cashew Nuts, Unsalted, Covered In Water And Soaked For 2 Hours (or Overnight)
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Fresh Lemon Juice
  • 1 clove Garlic, Minced
  • ½ cups Water
  • Sea Salt And Ground Black Pepper To Taste

Preparation

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.

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