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roasted beets with cashew garlic sauce
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5 from 3 votes

Roasted beets with cashew garlic sauce

Detoxifying salad - Oven roasted beets with cashew garlic sauce over nutrition-rich micro greens, drizzled with EVOO, salt and pepper!
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Salad
Cuisine: American
Servings: 4
Calories: 431kcal


  • 3 medium roasted beets divided
  • 8 oz micro greens

Cashew garlic sauce

  • 2 cups cashews
  • 4 garlic cloves
  • ¼ roasted beet cut into cubes
  • 1 teaspoon kosher salt
  • 1 tablespoon extra virgin olive oil
  • 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 olive oil, salt and pepper. Enjoy!


  • Roast beets and cashew sauce can be made ahead of time as they can be refrigerated for 3-4 days.


Calories: 431kcal | Carbohydrates: 27g | Protein: 15g | Fat: 32g | Saturated Fat: 5g | Sodium: 641mg | Potassium: 682mg | Fiber: 4g | Sugar: 8g | Vitamin A: 110IU | Vitamin C: 8.9mg | Calcium: 57mg | Iron: 5.4mg
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