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 raita, tomato beetroot soup, this salad is my next favorite beet recipe.
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!
How to assemble this helathy and detoxifying beet salad:
- Place rinsed and drained micro greens in a salad plate.
- Arrange the beet wedges over the micor greens
- Add a big dollop of cashew garlic sauce.
- Drizzle some EVOO, salt and pepper.
PRO TIP:
- Roast beets and cashew sauce can be made ahead of time as they can be refrigerated for 3-4 days.
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- 3 medium roasted beets divided
- 8 oz micro greens
- 2 cups cashews
- 4-5 garlic cloves
- 1/4 roasted beet cut into cubes
- 1 tsp salt
- 1 tbsp EVOO
- salt and pepper
- Place cashews in a bowl. Cover with water and soak for about 2 hours. Drain and rinse thoroughly.
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. Add water as needed to thin out teh sauce to desired consistency. Store in fridge for 3-4 days.
- Divide micro greens into serving bowls.
Cut remaining roasted beets into wedges. Arrange the beet wedges over micro greens
Add a big dollop or two of the cashew garlic sauce in the middle. Drizzle with EVOO, salt and pepper. Enjoy!
Notes
- Roast beets and cashew sauce can be made ahead of time as they can be refrigerated for 3-4 days.
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.
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!
Thank you Annika! It is such a simple and healthy recipe and I eat beets like candy!
Splendid <3
https://outfitsandmakeupblog.wordpress.com/2017/02/10/review-sephora-collection-almond-foot-mask/
Thank you!
It looks absolutely divine Archana! Kudos to your creativity ?
Thank you Divya!
Looks so gorgeous and so good for you too!
Thank you Indu! Its is pretty to look at and delicious to eat.
Looks so good and colorful!!! I love beets and try to add them in cakes, salads and sometimes lassi too!! Thanks for sharing this 🙂
Thank you Vanita! Beet lassi sounds yummy.
This looks delicious Archana! We have beets in our winter garden, and I have been looking for new ways to prepare them. I can’t wait to try this out!
Thank you Antonia. Would love to know your feedback. We eat beets year-round but nothing like fresh beets from your own garden.
Don’t you mean few pieces of roasted “BEETS” and not “GARLIC” in step 2 of the instructions???
Yes Kalyani! Good catch. Thank you. I have correct that step.
I love beets! Will try this soon!
Let me know how you like it!
Hi Archana, I am a great fan of recipes, photographs are exceptional. Appreciate your great work. Thanks
Thank you!
Your recipe did not ssy how much water in the ingredients list. You said to drain the cashew soaking water but didn’t mention to save it if that’s the water you meant to use. I also used raw garlic along with roasted garlic and didn’t know I was supposed to add the beets until I read the comments. I wish the recipe was revised prior to starting. It was still good.
My apologies. I will go ahead and review the recipe and make all necessary changes to make it accurate.