Roasted Beetroot and Cashew Salad
Superfood Salad Featuring Sweet Roast Beetroot, Julienned Carrots, Baby Spinach, Toasted Cashews, and Feta with a Balsamic-Pomegranate Dressing
This vibrant superfood salad combines sweet roast beetroot, juicy carrots, toasted cashews, and creamy feta for an incredible balance of sweet and salty notes.
The secret is tossing the crisp produce in a tangy balsamic and sweet pomegranate molasses dressing, then garnishing with toasted nuts, seeds, and crumbled feta. Enjoy the recipe!
Recipe
- Roast Beetroot: Wrap the large beetroot in tin foil and roast at 200°C for 60–90 minutes until tender. Cool, refrigerate, peel, and slice into thin matchsticks.
- Toast Nuts & Seeds: Place cashews, pumpkin seeds, and sunflower seeds on a baking tray and toast at 150°C for 10 minutes until fragrant.
- Prepare Carrots & Whisk Dressing: Peel carrots and use a zig-zag peeler to cut them into long noodle-like strips. Whisk together balsamic vinegar, pomegranate molasses, extra-virgin olive oil, cumin, black pepper, sea salt, and optional honey.
- Assemble & Toss: Combine julienned carrots, beetroot, baby spinach, and raisins in a salad bowl. Pour the dressing over the top, toss well, and garnish with toasted nuts, seeds, and crumbled feta before serving!
💡 Chef Notes & Tips
- Sweetness Adjustment: Add the optional tablespoon of organic honey to the dressing only if your roasted beetroot isn’t naturally sweet enough.
- Pomegranate Molasses: This key ingredient adds a rich, fruity tang that takes the sweet-and-salty flavor profile to the next level.
