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Roasted Beet Salad with Citrus and Tarragon Cashew Cream from THE WICKED HEALTHY COOKBOOK

Slow roasted+earthy baby beets, crisp watercress, rich cashew cream, bright sherry vinegar and crispy baguette chips combine forces to create this perfect sexy starter!

If you’ve never slow roasted beets before, this dish is a great way to try that out. What this technique does is coax out their deep sweetness that balances out their earthiness while sherry vinegar adds a bright and clean note. Watercress adds a contrasting sharpness and bite while cashew cream adds a richness that pulls everything together. We use a tarragon-chive cashew cream here that adds a fresh, clean dimension.

And those baguette chips? We freeze a baguette and, once slightly thawed, drag it across a mandoline to create paper-thin slices that are crisped up in a oiled pan or oven to add the perfect crunch. Check it out!

Get the recipe for this and 128 more wicked healthy dishes in THE WICKED HEALTHY COOKBOOKavailable now in the US and the UK!

Short on time or don’t want to rush? The beets and cashew cream here can be made up to two days ahead and the chips can be made a day ahead. Wicked easy!

Looking for more ways to use beets? Check these out!

More cashew cream and cheese? Make it!

More salad ideas? We got you covered.

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