Beetroot Salad With Cashew Sauce
Ingredients
Metric
400 g ~ 3 medium cooked beets, grated
4 cloves garlic, crushed
¼ tsp salt
Sauce:
60 ml milk | soy, oat or cashew
30 g cashews
1 tbsp apple cider vinegar
1 tsp onion powder
¼ tsp salt
Optional Garnish:
1 tbsp fresh parsley
⅛ tsp ground black pepper
US
2 cups ~ 3 medium cooked beets, grated
4 cloves garlic, crushed
¼ tsp salt
Sauce:
¼ cup milk | soy, oat or cashew
¼ cup cashews
1 tbsp apple cider vinegar
1 tsp onion powder
¼ tsp salt
Optional Garnish:
1 tbsp fresh parsley
⅛ tsp ground black pepper
MAKES2 portions
PREP TIME15 minutes
COOKING TIME-
TOTAL TIME15 minutes
Steps
1Make the sauce. Add milk, cashew, vinegar, onion powder and salt to a blender.
2Blend until smooth and set aside.
3Grate beetroot using a medium-sized grater and add to a mixing bowl. Add crushed garlic and salt.
4Mix to combine and transfer to a plate.
5Drizzle with the sauce.
6Garnish with fresh parsley and sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
190 Calories per portion
8g protein
27g carbohydrates
5g fiber
7g fat
190 Calories per portion
8g protein
27g carbohydrates
5g fiber
7g fat
High in Vitamins B6, Folate
High in Omega 3 & 6
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Omega 3 & 6
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
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