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RECIPE
17 INGREDIENTS 8 STEPS 55min

Roasted Beet Potato Salad with Cashew Dressing

4.7
3 Ratings
A wonderfully colourful, healthy salad made with beets, potatoes with their skins on, borlotti beans, salad sprouts, feta cheese and a delightfully delicious creamy cashew nut dressing that is lemony and garlic-y and just perfect with this salad!
Roasted Beet Potato Salad with Cashew Dressing Recipe | SideChef
A wonderfully colourful, healthy salad made with beets, potatoes with their skins on, borlotti beans, salad sprouts, feta cheese and a delightfully delicious creamy cashew nut dressing that is lemony and garlic-y and just perfect with this salad!
Hi! I’m Sal. Welcome to Berry Sweet Life, I’m so glad you stopped by! I love food, and I have come to really love and make healthy food!
https://www.berrysweetlife.com/
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Hi! I’m Sal. Welcome to Berry Sweet Life, I’m so glad you stopped by! I love food, and I have come to really love and make healthy food!
https://www.berrysweetlife.com/
55min
Total Time
$1.39
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1/4 cup

Salad

6
Medium Beets , peeled, cubed
2
Medium Potatoes , cubed
3 Tbsp
divided
1 pinch
1 pinch
Finely Ground Black Pepper
1 tsp
Dried Mixed Herbs
1
Red Onion , finely chopped
1 cup
Butter Beans , rinsed, drained
or borlotti bean or kidney beans
1 1/2 cups
Alfalfa Sprouts
1/2 cup
Feta Cheese
or goat cheese
(optional)

Dressing

1/2 cup
Raw Cashews , soaked
1 clove
Garlic , minced
1/2 cup
Water
to taste
to taste
Finely Ground Black Pepper

Try This Recipe

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Nutrition Per Serving

VIEW ALL
CALORIES
371
FAT
23.3 g
PROTEIN
9.6 g
CARBS
33.8 g

Author's Notes

This salad is sugar free and egg free, which makes it ideal for large gatherings of people with an array of different lifestyles – it can be vegan and dairy free if you leave out the cheese. And anyone who doesn’t eat nuts, can just skip the cashew dressing.

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
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.
Step 3
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.
Step 4
Place in the oven for 25 minutes.
Step 5
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.
Step 6
Allow the veggies to cool, then layer the beets, potatoes, Butter Beans (1 cup) and onions on a salad platter, sprinkle over the Alfalfa Sprouts (1 1/2 cups) and Feta Cheese (1/2 cup) .
Step 7
To make the dressing: In a blender, combine Raw Cashews (1/2 cup) , Olive Oil (1/4 cup) , Lemon Juice (2 Tbsp) , 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.
Step 8
Serve dressing alongside the salad in a small jug or jar.

Rate & Review

4.7
3 Ratings
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Nutrition Per Serving
Calories
371
% Daily Value*
Fat
23.3 g
30%
Saturated Fat
4.8 g
24%
Trans Fat
0.0 g
--
Cholesterol
11.1 mg
4%
Carbohydrates
33.8 g
12%
Fiber
7.9 g
28%
Sugars
10.8 g
--
Protein
9.6 g
19%
Sodium
303.4 mg
13%
Vitamin D
0.1 µg
0%
Calcium
107.0 mg
8%
Iron
3.0 mg
17%
Potassium
629.5 mg
13%
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