Anti Inflammatory Vegan Roasted Beet and Citrus Salad with Cashew Cheese

Total time1 hr 15 min

Prep time25 min

Cook time50 min

4.9

(22)

Anti Inflammatory Vegan Roasted Beet and Citrus Salad with Cashew Cheese

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Ingredients

4 servings

For the cashew cheese

1 cup raw cashews, soaked in cold water for at least 4 hours, then drained
3 tbsp fresh lemon juice
2 tbsp nutritional yeast
1 small garlic clove, minced
¼ tsp salt
2–4 tbsp water, as needed to blend

For the roasted beets

1 lb medium beets (about 3–4 beets), scrubbed
1 tbsp olive oil
¼ tsp salt

For the vinaigrette

3 tbsp fresh orange juice
1 tbsp fresh lemon juice
1 small shallot, finely minced
1 tsp dijon mustard
1 tsp maple syrup
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
3 tbsp olive oil
¼ tsp salt
¼ tsp black pepper

For the salad

5 oz arugula or mixed greens
2 navel oranges, peeled and segmented or sliced into rounds
½ cup walnuts, roughly chopped and toasted

For serving

2 tbsp fresh chives, finely chopped (optional)

Instructions

1
Soak the cashews in cold water for at least 4 hours (or up to overnight), then drain and rinse well.
2
Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap each beet tightly in the foil and arrange on a baking sheet. Roast for 45–55 minutes, until a knife slides into the center of the largest beet with no resistance.

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