Roasted Beet and Cucumber Salad with Creamy Horseradish Chive Dressing
Hey VegHeads! These are some crazy awesome flavors and with the heat right now in this desert, it's such a refreshing treat for your body; relatively quick too, if you plan accordingly.
If you're like me you probably don't want to come home from a long day at work and then spend an hour roasting beets (or any veggie for that matter) before you can eat. That's why you roast them on the weekend while you're watching a movie, playing magic, or writing a blog post.
When your beets are tender and done cooking, peel them and store them in the fridge. If you like to juice your beets raw, don't stress. Just don't cook them all, ok? Leave some for your morning energy boosting beverage of choice.
1 c raw cashews, soaked
3/4 c water, as needed
2 tsp lemon juice
1 tsp apple cider vinegar
1 tbsp horseradish
salt, to taste
2 large beets, roasted, peeled, and sliced
1 large cucumber, sliced
- Blend all the ingredients from cashews to salt together to make a smooth creamy sauce. Fold in the chives and set aside.
- Stack the beets and cucumbers and pour that crazy awesome sauce on top.