Roasted Beetroot Salad with Vegan Hollandaise Recipe by Social Pantry Group

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Roasted Beetroot Salad with Vegan Hollandaise Recipe

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Roasted Beetroot Salad with Vegan Hollandaise Recipe

British

Main

1 hour

Vegetables/vegetarian

Easy

Serves

Social Pantry share their genius vegan hollandaise recipe, served atop a colourful roast beetroot, carrot, and quinoa salad. A hearty lunch or dinner dish that shows off cashews in all their buttery greatness.

Recipe courtesy of

Ingredients

Beetroot Salad

400g peeled fresh red and yellow beetroot, cut into quarters
200g heritage carrots
200g black quinoa, cooked
Mixed salad leaves
Good quality extra virgin olive oil
Salt and freshly ground black pepper, to taste

Vegan Hollandaise

200g cashew nuts
Pinch turmeric
Pinch of onion powder
Pinch of garlic powder
200ml of cashew milk, we used Plenish
3 tbsp quality extra virgin olive oil
1 tsp apple cider vinegar
Salt and freshly ground black pepper, to taste

Method

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Method

Preheat the oven to 180°C.
Roast the cashew nuts for 10 minutes. Whilst cooking, prepare the vegetables.
Put the carrots and beetroot in a large roasting tray with a large glug of olive oil and season with salt and pepper. Roast for 40 minutes or until tender.
Once the cashew nuts have finished roasting, add to a food processor with the dry ingredients and blend until smooth.
Warm the milk and slowly add to the cashews whilst running the food processor.
Add the oil, vinegar and seasoning to taste.
Remove the vegetables from the oven and serve on a beautiful plate with the black quinoa and salad leaves.
Drizzle the hollandaise over and enjoy!

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