Did you know beetroot is a great source of folate and magnesium?
Well my students last Tuesday didn’t, but now they do now! Our new vegetarian cooking series has started and the response has been fantastic. I’m having heaps of fun sharing wonderful recipes, and healthy eating and time-saving tips with some lovely people who are saying fantastic things about the class. While most of you are missing out (though some spaces are still available as at this writing), here is one recipe from the class to inspire you to new heights in vegetarian cooking. The cashew mayonnaise is more-ish and can replace all the egg mayo that you are used to. Enjoy the weekend and share this healthy recipe with your friends!
Raw Beetroot and Carrot Salad, Cashew Mayonnaise
¾ cups cashews, soaked in cold water about 45 minutes, drained
2 tbsp olive oil
¼ cup water
1 tbsp lemon juice
2 tsp apple cider vinegar
½ tsp salt
½ tsp mustard powder
½ tsp garlic powder
- In a blender, place the cashews and water and blend until smooth. Add the remaining ingredients. Blend until a creamy consistency is achieved. For a thinner consistency add water. If you prefer to avoid the added fat, cut the olive oil. Season to taste.
Note: Cashew Mayonnaise is versatile. Toss it through tuna or potato salad or use it on wraps or sandwiches. If stored in a glass jar and refrigerated it will last between 5-7 days. For a creamier dressing blend with more water and a touch of vinegar and oil.
Makes ½ cup
Raw Beetroot and Carrot Salad
2 medium beetroot, julienne fine
1 medium carrot, julienne fine
¼ bunch flat-leaf parsley
3-4 tbsp Cashew Mayonnaise
1 tsp orange zest (optional)
sprinkle of sunflower seeds (optional)
- In a medium bowl, add the beetroot and carrot. Toss through with the cashew mayonnaise or simply dollop the mayonnaise on top. Add more or less mayonnaise to taste.
- Serve on small plates or in large white bowl. Garnish with parsley, orange zest and sunflower seeds.
Serves 6-8 as a side dish