Roasted Beetroot Salad with Vegan Hollandaise

If you love a creamy sauce (who doesn’t?!) but dairy isn’t your thing, my delicious vegan hollandaise recipe is the perfect accompaniment for seasonal salads – like my tasty roasted beetroot and quinoa dish below – and goes really well with brunch classics like avocado on toast too.

For the salad
400g peeled fresh red and yellow beetroot
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
200ml cashew milk
Pinch turmeric
Pinch onion powder
Pinch garlic powder
3tbsp extra virgin olive oil
1 tsp apple cider vinegar
Salt and freshly ground black pepper, to taste

1. Preheat over to 180c.
2. Roast the cashew nuts in a shallow tray for 10 minutes.
3. Cut the beetroot into quarters and place with the carrots in a large roasting tray with a glug of olive oil. Season with salt and pepper. Roast for 40 minutes or until tender.
4. Once the cashew nuts are roasted, add to a food processor with the dry ingredients and blend until smooth.
5. Warm the cashew milk and slowly add to the cashews whilst on a low speed in the food processor.
6. Add the oil, vinegar and seasoning to taste.
7. Remove the vegetables from the oven. Place the black quinoa on a beautiful place and arrange the beetroot and carrots on top.
8. Garnish with leaves, drizzle on the vegan hollandaise and enjoy!


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