ROASTED BEET AND ARUGULA SALAD W/CANDIED CASHEWS

ROASTED BEET AND ARUGULA SALAD W/CANDIED CASHEWS image

Number Of Ingredients 21

Previous Next

1 bag baby arugula
BEETS:
3 medium sized beets
3 Tbsp olive oil
Sea salt
DRESSING:
1/3 cup chopped fresh ginger
2 Tbsp soy sauce
3 Tbsp rice wine vinegar
1 Tbsp sesame oil
2 1/2 Tbsp honey
1 Tbsp dijon mustard
1 Serrano chile, seeded and chopped
1 Cup grapeseed oil
1/2 lemon
CASHEWS:
1 Cup unsalted raw cashews
1 Tbsp brown sugar
1 tsp unsalted butter
1/2 tsp hot sauce
Rosemary, parsley or thyme

Steps:

BEETS: trim, peel and chop them into small bite size pieces. Toss with the olive oil and salt, then roast at 400 for 30 - 45 minutes. DRESSING: put all of the ingredients except the oil in a blender and mix. While the blender is running, slowly add in the oil. Add the juice of 1/2 lemon. CASHEWS: Sautee the nuts with brown sugar and butter. When browned, remove from heat and add hot sauce and herbs. To cool, spread out on a plate in a single layer, and spread out as much as possible. Cool briefly in the freezer, and break apart before serving. Dress the arugula with olive oil, lemon juice and salt. Top with beets and nuts, and serve.