Roasted beets with cashew garlic sauce

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Roasted beets with cashew garlic sauce – A healthy appetizer inspired by Oceanos, a Mediterranean restaurant in NJ. We visited Oceanos this past December to celebrate a special birthday, the food was delicious and the ambience delightful!

One of my favorite dishes was the roasted beets served with a smooth, velvety and delectable cashew garlic sauce. It took me few months to replicate this recipe but the one I have now is a sure keeper. The recipe is adapted from pinch of yum, one of my absolute favorite blogs. I’m a huge fan of Lindsey’s recipes!

This simple recipe is comprised of roasted beets cut into wedges, a 5-minute cashew garlic sauce, and “vegetable confetti” – tiny micro greens packed with nutrients. I think after the, beet salad celebration recipe,  beetroot raitatomato beetroot soup, this salad is my next favorite beet recipe.

roasted beets

I follow Pinch of Yum’s recipe but I double the garlic and add a piece or two of roasted beet to the food processor to make a pretty pink sauce!

roasted beet with cashew garlic sauce1

One you have the sauce ready assemble the beet wedges over rinsed and drained micro greens and add a big dollop of cashew garlic sauce. Drizzle some EVOO, salt and pepper. A super healthy and detoxifying salad for lunch or dinner! The beetroots can be roasted ahead of time and the cashew sauce can be refrigerated for 3-4 days.

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roasted beets with cashew garlic sauce
Roasted beets with cashew garlic sauce
Prep Time
10 mins
Total Time
10 mins
 
Detoxifying salad - Oven roasted beets with cashew garlic sauce over nutrition-rich micro greens, drizzled with EVOO, salt and pepper!
Course: Appetizer, Salad
Servings: 3
Calories: 575 kcal
Author: Archana Mundhe
Ingredients
  • 3 medium Roasted beets
  • 2 cups cashews
  • 4-5 garlic cloves
  • 8 oz micro greens
  • 1 tsp salt
  • 1 tbsp EVOO
  • salt and pepper
Instructions
  1. Place cashews in a bowl. Cover with water and soak for about 2 hours. Drain and rinse thoroughly.
  2. Place soaked cashews in the bowl of a food processor or blender with the water, garlic, few small pieces of roasted garlic and salt. Puree until very, very smooth. Thin out with more water to desired consistency. Store in fridge for 3-4 days.
  3. Divide micro greens into serving bowls.
  4. Cut roasted beets into wedges. Arrange the beet wedges over micro greens
  5. Add a big dollop or two of the cashew garlic sauce in the middle. Drizzle with EVOO, salt and pepper.
  6. Enjoy!
Nutrition Facts
Roasted beets with cashew garlic sauce
Amount Per Serving
Calories 575 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Saturated Fat 7g 35%
Cholesterol 0mg 0%
Sodium 854mg 36%
Potassium 909mg 26%
Total Carbohydrates 36g 12%
Dietary Fiber 6g 24%
Sugars 10g
Protein 20g 40%
Vitamin A 2.9%
Vitamin C 14.4%
Calcium 7.6%
Iron 40%
* Percent Daily Values are based on a 2000 calorie diet.

16 thoughts on “Roasted beets with cashew garlic sauce

  1. Love roasted beets… have to try it with this garlic sauce! … I’m like you, I always try to recreate whatever I’ve eaten at a restaurant!

    1. Thank you Antonia. Would love to know your feedback. We eat beets year-round but nothing like fresh beets from your own garden.

  2. Don’t you mean few pieces of roasted “BEETS” and not “GARLIC” in step 2 of the instructions???

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