Roasted Beet & Cashew Sauce Recipe – Garlic Microgreen Delight

Last Updated on 2 months by Neha Deshmukh

Roasted Beet & Cashew Sauce Recipe – Garlic Microgreen Delight

Hey everyone! I’m so excited to share this vibrant, flavorful recipe with you. It’s a gorgeous dish that’s surprisingly easy to make – perfect for when you want something a little special but don’t want to spend hours in the kitchen. I first made this for a little get-together with friends, and it was a hit. The colors are stunning, and the taste? Oh, the taste is just incredible. Let’s get cooking!

Why You’ll Love This Recipe

This Roasted Beet & Cashew Sauce with Garlic Microgreens isn’t just beautiful to look at; it’s packed with goodness! It’s naturally vegan, gluten-free, and full of healthy fats and vitamins. The creamy cashew sauce is a fantastic alternative to dairy, and the earthy sweetness of the beets pairs beautifully with the fresh, peppery microgreens. Honestly, it’s a flavor explosion in every bite. Plus, it comes together in just 10 minutes!

Ingredients

Here’s what you’ll need to create this delightful dish:

• 3 medium roasted beets
• 8 oz micro greens
• 2 cups cashews
• 4 garlic cloves
• 1 tablespoon extra virgin olive oil
• 1 teaspoon kosher salt
• Salt and pepper to taste
• Roasted beet (for garnish – optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this recipe.

Cashews

Using raw cashews is key here. They need to be soaked to get that super smooth, creamy texture. I usually soak mine for at least 2 hours, but overnight is even better!

Roasted Beets – Preparation Methods

You can roast your own beets (which is super easy – just wrap them in foil and bake!), or you can buy pre-roasted beets to save time. If roasting yourself, aim for about 45-60 minutes at 200°C (390°F) until tender.

Beet Varieties

Did you know there are different kinds of beets? Red beets are the most common, but golden beets and Chioggia beets (with their beautiful pink and white rings) also work wonderfully. Each variety will give a slightly different flavor and color to your sauce.

Olive Oil Quality

A good quality extra virgin olive oil really makes a difference. Look for one that’s fruity and fragrant. It adds a lovely richness to both the sauce and the final drizzle.

Step-By-Step Instructions

Alright, let’s make some magic!

1. First things first, let’s get those cashews soaking. Pop 2 cups of raw cashews into a bowl, cover with water, and let them sit for at least 2 hours.
2. Once the cashews are nice and soft, drain and rinse them thoroughly.
3. Now, into your food processor go the soaked cashews, 4 garlic cloves, 3 medium roasted beets, 1 teaspoon of kosher salt, and 1 tablespoon of extra virgin olive oil.
4. Blend everything together until it’s beautifully smooth. If it’s too thick, add a little water, one tablespoon at a time, until you reach your desired consistency.
5. Time to plate! Arrange 8 oz of microgreens on your serving plates. They look so pretty, don’t they?
6. Slice the roasted beets into wedges and place them artfully over the microgreens.
7. Dollop the cashew garlic sauce over the beets. Don’t be shy!
8. Finally, drizzle with a little extra olive oil and season with salt and pepper to taste.

Expert Tips

• Don’t skip the soaking step for the cashews! It’s crucial for a smooth sauce.
• Taste as you go and adjust the seasoning to your liking.
• For a really vibrant color, use red beets.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

This recipe is already vegan! Hooray!

Nut-Free Alternative

If you have a nut allergy, you can try using sunflower seeds instead of cashews. You’ll need to soak them as well, and the flavor will be slightly different, but still delicious.

Spice Level – Adding Chili

My friend, Priya, loves a little heat, so I sometimes add a pinch of chili flakes to the sauce. It gives it a lovely kick!

Beet Color Intensity

Experiment with different beet varieties! Golden beets will give you a milder, sweeter flavor and a beautiful golden hue.

Serving Suggestions

This Roasted Beet & Cashew Sauce is fantastic as a starter, a light lunch, or even as part of a larger mezze platter. It pairs beautifully with crusty bread for dipping, or alongside grilled vegetables.

Storage Instructions

Leftover cashew sauce can be stored in an airtight container in the refrigerator for up to 3 days. The microgreens are best enjoyed fresh, so I recommend assembling the dish just before serving.

FAQs

Let’s answer some common questions!

Can I roast the beets ahead of time?

Absolutely! Roasting the beets a day or two in advance is a great time-saver. Just store them in the fridge until you’re ready to use them.

What kind of cashews work best for this sauce?

Raw, unsalted cashews are the way to go. They blend the smoothest and have the best flavor.

Can this sauce be used as a dip?

Definitely! It makes a fantastic dip for veggies, crackers, or pita bread.

How can I adjust the thickness of the cashew sauce?

Add water, one tablespoon at a time, until you reach your desired consistency.

Is there a substitute for microgreens?

If you can’t find microgreens, you can use baby spinach or arugula instead. They won’t have the same peppery bite, but they’ll still add a nice freshness.