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Roasted baby beet salad cashew cheese sprouts
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Roasted Baby Beet Salad with Cashew Cheese and Sunflower Sprouts

Author - Gena Hamshaw
Yields: 2 servings


  • For the salad:
  • 10-12 baby beets
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Sea salt and pepper to taste
  • 1/2 cup cashew cheese recipe below
  • 1/2 cup sunflower sprouts
  • For the cashew cheese:
  • 1 1/2 cups cashews soaked overnight and drained
  • 1/2 tsp sea salt
  • 1 clove garlic minced (optional)
  • Black pepper to taste
  • 2 tbsp lemon juice
  • 1/3-1/2 cup water


  • 1. To make the cashew cheese, put cashews in a food processor fitted with the S blade. Add salt, garlic, pepper, and lemon, and pulse to combine. Allow the motor to run, and drizzle in water in a thin stream, stopping frequently to scrape the bowl down. Use just enough water to attain a creamy, but not liquidy, texture. Cashew cheese will keep in the fridge for up to a week.
  • 2. To prepare the beets, preheat the oven to 400 degrees. Trim the beets and wrap them in tinfoil. Place them in the oven and roast for 30 minutes, or until they can be easily pierced with a knife. Remove them and let them cool. When the beets have cooled, run them under cold water and slip the skins off (this should be easy). Set them aside.
  • 3. Whisk the oil, lemon, and salt and pepper together. Dress the beets, then place them in a serving bowl (or individual serving bowls). Top with cashew cheese and sprouts, and serve.