.Roasted Beet and Cashew Spinach Salad recipe
Introduction
Indulge in the sweet, earthy flavors of roasted beets paired with the creamy richness of cashews and the nutritious goodness of spinach in this delightful Roasted Beet and Cashew Spinach Salad! This innovative recipe combines the natural sweetness of beets with the savory flavor of cashews and the freshness of spinach, creating a truly unforgettable culinary experience.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Ingredients:
For the roasted beets:
– 6 medium beets, trimmed and peeled
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
For the honey roasted cashews:
– 1 cup raw cashews
– 2 tablespoons honey
– 1 tablespoon butter
– 1/4 teaspoon salt
For the salad:
– 8 cups fresh baby spinach
– 1 cup crumbled feta cheese
– 1/2 cup dried cranberries
For the vinaigrette:
– 1/4 cup extra virgin olive oil
– 2 tablespoons balsamic vinegar
– 1 tablespoon honey
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Roast the beets:
– Preheat oven to 400°F (200°C)
– Cut beets into 1/2-inch thick rounds
– Toss with olive oil, salt, and pepper
– Roast for 25-30 minutes until tender
– Let cool completely
2. Prepare honey roasted cashews:
– Melt butter and honey in a skillet over medium heat
– Add cashews and salt
– Cook for 5-7 minutes, stirring frequently until golden
– Cool on parchment paper
3. Make the vinaigrette:
– Whisk together olive oil, balsamic vinegar, honey, and Dijon
– Season with salt and pepper to taste
4. Assemble the salad:
– Arrange spinach on a serving platter
– Top with roasted beet rounds
– Sprinkle with honey roasted cashews
– Add crumbled feta and dried cranberries
– Drizzle with vinaigrette just before serving
Storage: Store components separately. Dress salad just before serving. Roasted beets and cashews can be stored in airtight containers for up to 5 days.
Tips and Variations
1. _Roast the beets ahead_: Roast the beets up to a day in advance to save time during salad preparation.
2. _Soak the cashews_: Soak the cashews in water for at least 4 hours to make them blendable and creamy.
3. _Use different types of greens_: Experiment with other leafy greens, such as kale or arugula, for a unique flavor profile.
4. _Add some crunch_: Mix in some chopped nuts or seeds, such as walnuts or pumpkin seeds, for added texture.
5. _Make it a meal_: Add some protein, such as grilled chicken or salmon, to make this salad a complete meal.