Citrus Glazed Beet Salad with Cashew Cream

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Citrus Glazed Beet Salad with Cashew Cream- fresh beets roasted in a simple citrus glaze and served with fresh fennel, orange segments, crushed pistachios and a silky cashew cream. Perfect for entertaining or to serve as a healthy side item. (vegan, gluten-free + grain-free)

Citrus Glazed Beet Salad with Cashew Cream- fresh beets roasted in a simple citrus glaze and served with fresh fennel, orange segments, crushed pistachios and a silky cashew cream. Perfect for entertaining or to serve as a healthy side item. (vegan, gluten-free + grain-free)

I have a burning question for you…how often do you eat beets?

It’s seems to me like it’s one of those foods that people only eat on occasion. Even though I have a ton of recipes featuring them, like salads, smoothies, juices, and even veggie burgers, it’s rare that I eat beets on a daily or even weekly basis.

I was reminded of that when I ordered a salad similar to this one during our most recent visit to California. I loved how the citrus highlighted the natural flavor of the beets and the cashew cream provided a luxurious texture. It was such an amazing combination that I knew I had to recreate it at home.

Citrus Glazed Beet Salad with Cashew Cream- fresh beets roasted in a simple citrus glaze and served with fresh fennel, orange segments, crushed pistachios and a silky cashew cream. Perfect for entertaining or to serve as a healthy side item. (vegan, gluten-free + grain-free)

In addition to tasting incredible, the citrus (specifically the vitamin C) is actually very important to helping our bodies absorb the iron in beets.

I’ve been fortunate enough that I’ve never suffered from an iron deficiency but I’ve had family members that have and I know that making beet salads every day isn’t a realistic solution. Sometimes supplements are the best way to assure that we’re getting what we need and with the current lack of regulations, it’s super important to make sure they come from a brand you can trust.

You guys already know I’m a raving fan of MegaFood and I’m excited to help spread the word about their clinically proven product Blood Builder which was created specifically to help boost iron levels*. Made with a combination of whole foods like farm-fresh beets, broccoli and organic oranges, it’s gentle enough that you can take on an empty stomach.

Citrus Glazed Beet Salad with Cashew Cream- fresh beets roasted in a simple citrus glaze and served with fresh fennel, orange segments, crushed pistachios and a silky cashew cream. Perfect for entertaining or to serve as a healthy side item. (vegan, gluten-free + grain-free)

Whether you’re vegan, vegetarian, pregnant, or simply a menstruating female, you might be at risk for iron deficiency so please make sure you are getting checked out on a regular basis.

In the meantime, it’s also important to focus on eating your fruit and vegetables so I hope you find the time to try this salad. It’s not the fastest of recipes but I promise it’s worth it!

Citrus Glazed Beet Salad with Cashew Cream

Yield: 2-4 servings

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

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Ingredients:

For the Salad

  • 1 large bunch beets, peeled and diced
  • 1 tablespoon extra virgin olive oil
  • 1 bulb fennel, cored and sliced
  • 1 orange, cut into segments
  • 1 pomegranate, arils removed
  • 1/4 cup pistachios
  • fresh parsley for serving

For the Dressing

  • juice of 1 orange (about 1/4 cup)
  • juice of 1 lemon (about 3 tablespoons)
  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon honey (or agave/maple syrup)
  • pinch of salt & pepper

For the Cashew Cream

  • 1/2 cup raw cashews, soaked
  • 2 tablespoons white wine vinegar
  • 1/4 cup water
  • salt to taste

Directions:

Preheat the oven to 425°F then line a baking sheet with parchment paper (or a silpat).

In a measuring cup, combine the juice of 1 large orange, 1 lemon, 1 tablespoon olive oil, 1/2 tablespoon honey and a pinch of salt & pepper. Whisk together until well combined.

In a bowl, combine the chopped beets. Pour half of the vinaigrette plus an extra tablespoon of oil over the beets and reserve the other half of the dressing for later. Toss until beets are evenly coated. Arrange them on the baking sheet and bake in the oven for 45-60, or until soft.

Meanwhile prepare cashew cream by combining ingredients in a blender and blending until smooth. Add more water as needed to thin or vinegar, if desired.

When beets are done roasting, transfer to a large bowl or serving platter. Arrange orange segments and fennel on top, sprinkle with pomegranate arils, pistachios and fresh parsley. Dollop cashew cream around the edges and pour remaining dressing over top the vegetables. Serve immediately and enjoy!

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart

* This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

 

This post was created in partnership with MegaFood. I’m proud to work with brands that care about the health of it’s consumers and the planet. As always, all opinions and text are my own.

by Sarah on October 25, 2017  //  Appetizers, Fall, Recipes, Recipes by Season, Salad, Winter
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