Roasted Beetroot Salad

Happy Saturday folks!

This week Nick has been busy harvesting his beetroots, grown in our own veg patch here at Longmeadow. With an abundance of fresh roots, we decided to make a beautiful roasted beetroot salad and share the recipe for you to recreate at home!

Roasted Beetroot

·        13 Beetroots

·        1 cup of water

Preheat oven to 180֯C.

Top and tail the beetroots, and place into a roasting tin.

Add the water to the tin and cover with foil.

Place in the oven and roast for 30 minutes or until cooked through. While the beetroot is roasting, make your mayonnaise.

Once cooked, remove from the oven and leave to cool for a few minutes.

Peel the skins off the beetroot, then roughly cut into 1 inch chunks.

Cashew Mayonnaise

·        2 cups soaked cashews

·        4 tbsp olive oil

·        2 tsp Himalayan salt

·        2 tbsp apple cider vinegar

·        ½ onion, roughly chopped

·        ½ cup water

·        Juice of ½ a lemon

·        1 tbsp dijon mustard

Add all ingredients to a blender and whizz until smooth.

Toss the beetroot chunks in a cup of the mayonnaise (you can save the rest for another time, it makes an amazing dip for crisps!) and add your topping of choice, we like to keep it simple and add chopped fresh parsley!