Citrus Glazed Beet Salad with Cashew Cream
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.
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.
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

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!
* 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.
This is so pretty! Also, I’m basically obsessed with any form of cashew cream/cheese these days. I haven’t eaten beets by themselves in a while, but I love them in fresh juice!
I don’t prepare beets enough but we do love them. Orange, fennel, and beets is one of my favorite combinations and the cashew cream sounds like the perfect way to add some richness! This is such a pretty dish Sarah!
I love them, but I honestly only buy them like once a month. I eat them more when I’m out at restaurants than I do at my house, believe it or not! But I am LOVING the sounds of this recipe! Cashew cream makes everything better :)
So, this really happened. I’m reading the ingredient list for your citrus dressing, and I found myself salivating… which means I have to make this salad! As soon as we get out of this 100 degree plus heatwave, I’m turning on the oven and roasting up some beets for this salad! Thanks for posting this recipe. :)
Haha! I love that I was able to have that effect. :)
Fingers crossed it cools down for you soon!
This recipe just screams autumn & definitely looks like a Thanksgiving dish! :) I actually am not a beet fan, but I think if it’s prepared in certain ways I’m okay with it.
They are definitely an acquired taste! :)
I absolutely adore beets, Sarah and have a jar of homemade pickled beets in the fridge almost always. They’re a snap to make too (an added bonus the pickling brine can be used in a cocktail ;) ). So yes, I love them, but for salads, I usually don’t include them. I forget about em’ – I don’t want to put pickled on the salad. I want to enjoy them more often. They really don’t take too much time to peel once they’re roasted. I’m loving the fennel and dressing… Citrus is slow to make it’s way up here.. so I’m still waiting.. Delicious work, Sarah! xo
You are so smart, Traci! I need to try pickling my beets (and using the brine in a cocktail, YUM).