+GF +QP
The golden beet is a sweet veggie that tastes great whether you pickle, bake, brine, roast or juice it. It has a mellow flavor (and color) that pairs really well with tangy, acidic flavors like balsamic vinegar, and richer textures like crunchy walnuts and creamy cashew ricotta—which is why we paired them together! Plus, yellow beets are packed with good-for-you vitamins and minerals like fiber, iron, potassium and folic acid. If you haven’t tried golden beets, or have just been waiting for the right recipe to test them out in, make this salad. It comes together super easily and tastes great. Plus it somehow totally looks and sounds like a dish you’d only find at a fancy restaurant. —AS
SERVES 2
½ cup (55 g) chopped walnuts
1 cup (110 g) raw cashews
2 tbsp (30 ml) water
¼ tsp salt
4 medium golden beets
4 cups (160 g) arugula
Balsamic vinegar, for serving
Preheat the oven to 350°F (177°C). Spread the chopped walnuts on a lined baking sheet. Bake for 8 to 10 minutes, stirring once. When finished, set aside to cool.
Soak the raw cashews in warm water for at least 30 minutes. Drain the nuts and pour them into a food processor. Pour in the water and salt, and pulse until a fluffy, chunky texture is achieved (similar to ricotta cheese). Set aside.
Trim the ends of the beets, and then place them into a medium pot of water. Bring to a boil, then lower the heat and cook over medium heat until fork tender, about 20 to 30 minutes. Drain the water and let cool slightly before using your fingers to slide the skins off. Toss the skins in the compost or trash, and thinly slice the cooked beets.
Spread the arugula between two large plates and top with the toasted walnuts, a couple tablespoons of the cashew ricotta, sliced golden beets and a drizzle of balsamic vinegar. Serve immediately! (Or, just prep it and take it for lunch to work all week!)
Leftovers last up to a week in the fridge.