Roasted Beet Potato Salad with Cashew Dressing

Preheat oven to 350 degrees F (180 degrees C).

Place the Beets (6) and Potatoes (2) in a roasting dish, you might want to keep them separate so that the potatoes don’t turn pink.

Drizzle over Olive Oil (2 Tbsp) and season with Sea Salt (1 pinch), Finely Ground Black Pepper (1 pinch) and Dried Mixed Herbs (1 tsp). Give the veggies a gentle toss.

Place in the oven for 25 minutes.

Now add Red Onion (1) and drizzle with Olive Oil (1 Tbsp), toss and continue to roast for another 15 minutes or until the veggies are tender.

Allow the veggies to cool, then layer the beets, potatoes, Canned Lima Beans (3/4 cup) and onions on a salad platter, sprinkle over the Alfalfa Sprouts (1 1/2 cups) and Feta Cheese (1/2 cup).

To make the dressing: In a blender, combine Raw Cashews (1/2 cup), Olive Oil (4 Tbsp), the juice from Lemon (1), Garlic (1 clove), Water (1/2 cup), Sea Salt (to taste) and Finely Ground Black Pepper (to taste) and blitz until the dressing is smooth and creamy. Season with extra salt and pepper to taste and add extra lemon if you think it needs it.

Serve dressing alongside the salad in a small jug or jar.