Roasted Beet Salad with Cashew Cheese
Servings 2
Ingredients
- 2 cups baby romaine chopped
- 4 beet leaves chopped
- ½ cup cucumber diced, peeled and seeds removed
- ¼ cup red onion diced
- ½ organic apple small, chopped
- 6 roasted beets small-medium, skinned and sliced into wedges, see above
- ¼ cup chopped walnuts
- ½ lemon cut in half (2 quarters)
- ½ cup cashew cheese see above for modified recipe on forksandbeans.com
- 3-4 fresh mint leaves minced (optional)
Instructions
- Divide the first six ingredients in the order they are listed between two individual salad or pasta bowls.
- Sprinkle each bowl with walnuts.
- Squeeze the juice from a quartered slice of lemon over each bowl.
- Add dollops of the cashew cheese to each bowl.
- Sprinkle with fresh mint if desired. Serve immediately.
Notes
Preparation time does not include making the cashew cheese or roasting the beets. The cashew cheese is best prepared at least one day in advance and the beets should be roasted and cooled at least two hours ahead of time.