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Roasted Beetroot Salad with Vegan Hollandaise Recipe
Roasted Beetroot Salad with Vegan Hollandaise Recipe
British
Main
1 hour
Vegetables/vegetarian
Easy
Serves
2

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
  1. Preheat the oven to 180°C.
  2. Roast the cashew nuts for 10 minutes. Whilst cooking, prepare the vegetables.
  3. 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.
  4. Once the cashew nuts have finished roasting, add to a food processor with the dry ingredients and blend until smooth.
  5. Warm the milk and slowly add to the cashews whilst running the food processor.
  6. Add the oil, vinegar and seasoning to taste.
  7. Remove the vegetables from the oven and serve on a beautiful plate with the black quinoa and salad leaves.
  8. Drizzle the hollandaise over and enjoy!

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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