Roasted Beet Salad With Cashews Recipe

Name: Roasted Beet Salad With Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 beets fresh; feta cheese; 2 heads endive; Boston lettuce; red onion; sugar; 1 cup cashews or pecans; honey; lemon juice; light olive oil; kosher salt

Servings: persons

8 beets fresh
feta cheese
2 heads endive
Boston lettuce
red onion
sugar
1 cup cashews or pecans
honey
lemon juice
light olive oil
kosher salt

1
Scrub beets, and preheat oven to 400 degrees
2
Line baking sheet with foil, add beets to sheet and sprinkle with olive oil and salt. Cover beets with another sheet of foil.
3
Bake beets for about and hour and a half, keep checking
4
Spray oil in a pan. Add cashews or pecans and about 2 tablespoons of sugar. Cook on low until candied.
5
Wash lettuces and remove onion skin. Chop endive. Pull apart Boston leaves and tear. Chop onion in rings.
6
After beets are roasted, let them cool for about a half hour and peel off skin
7
Chop beets
8
Add Boston lettuce to plates, add chopped endive, onion, beets, cashews and feta
9
Add dressing

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 beets fresh, feta cheese, 2 heads endive, Boston lettuce, and more.

Yes, Roasted Beet Salad With Cashews falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Beet Salad With Cashews

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