Roasted Beetroot Salad with Vegan Hollandaise

Love a creamy Hollandaise but avoid dairy? Try this recipe for delicious Roasted Beetroot and Vegan Hollandaise. Perfect for a mid-week salad or or as an accompaniment to your Saturday Brunch.

 


INGREDIENTS

For the salad;

400g peeled fresh red and yellow beetroot, cut into quarters

200g heritage carrots

200g black quinoa, cooked

Good quality extra virgin olive oil

Salt and freshly ground black pepper, to taste

 

For the hollandaise;

200g cashew nuts

Pinch turmeric

Pinch of onion powder

Pinch of garlic powder

200ml of Plenish cashew milk

3 tbsp quality extra virgin olive oil

1 tsp apple cider vinegar

Salt and freshly ground black pepper, to taste

 

METHOD

Preheat the oven to 180C.

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 are roasted, add to a food processor with the dry ingredients and blend until smooth.

Warm the milk and slowly add to the cashews whilst spinning in 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.

Drizzle the hollandaise and enjoy!

 

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