Roasted Beet Salad with Cashew Cheese

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Roasted Beet Salad with Cashew Cheese

Prep Time 10

Total Time 10

Servings

Ingredients

Cashew "Goat Cheese"

½ cup raw cashews (soaked in hot water 1-2 hours, then drained)
½ lemon
⅓ cup water
1 tbsp coconut oil (extra virgin)
1 tsp apple cider vinegar
⅛ tsp Himalayan cooking salt

Roasted Beets

6 beets - small-medium sized

Salad

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
¼ cup chopped walnuts
½ lemon cut in half (2 quarters)
4 fresh mint leaves minced (optional)

Instructions

Cashew "Goat Cheese"

Line two 8 oz ramekins with plastic wrap.
Add the cashews, lemon, water, coconut oil, apple cider vinegar, and salt to a high-speed blender.
Begin blending on low and increase to the highest speed.
Blend on high for approximately 35 seconds, until smooth.
Scrape the mixture into the ramekins, dividing evenly.
Refrigerate for several hours until set—ideally overnight.

Roasted Beets

Scrub and trim beets.
Place beets on a large sheet of aluminum foil and fold up the edges to form a sealed packet.
Place the packet on a baking sheet and roast in an oven for one hour at 400ºF. (I use my toaster oven.)
Allow the beets to cool. Then, trim the roots and any remaining stems with a paring knife and rub off the skin with a paper towel.
Slice beets into wedges and set aside.

Salad

Divide the salad greens, beet wedges, cucumber, onion, and apple 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 large dollops of the cashew "goat 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.

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition