Beetroot, Spinach and Caper Salad with Creamy Dressing

Beetroot, Spinach and Caper Salad with Creamy Dressing

Ingredients

Salad Ingredients

  • 1 can of baby beets
  • 1 can of brown lentils
  • 200 g baby spinach leaves washed
  • 2 handfuls red cabbage finely shredded
  • 1 red capsicum finely sliced
  • 1 Lebanese cucumber sliced
  • 1 red onion small, finely sliced
  • 1 punnet alfalfa sprouts
  • cup flat leaf parsley of roughly chopped
  • ½ cup alfalfa sprouts
  • ¼ cup capers drained (and washed if you prefer the salted variety)
  • ¼ cup sunflower seeds
  • ¼ cup sesame seeds

Dressing ingredients

  • ¼ cup raw cashews soaked for four hours
  • ½ lemon juice of
  • ½ lemon zest
  • 1 tsp apple cider vinegar
  • 1 tsp maple syrup
  • 1 clove garlic roughly chopped
  • 2 tbsp olive oil
  • ¼ cup water
  • Salt and pepper to taste

Instructions

To Make the Dressing

  • 1. Prepare the dressing first by placing all ingredients in a blender and blend until smooth and adjust seasoning to taste. If it looks too thick thin out with a little more water.
  • If you have a high powered blender you don't even need to soak your cashews. Once blended until smooth set aside while assembling your salad.

To Make the Salad (the longer way)

  • 1. First prepare lentils, having soaked overnight or for six hours, by placing in a heavy-based saucepan with a couple of bay leaves and bringing to a boil, then simmering until tender. Drain and set aside.
  • 2. While the lentils are simmering cut fresh beets up into bite-sized pieces and bake in a foil-covered tray with a splash of olive oil, balsamic vinegar and seasoning for about an hour, until fork tender. You can keep your lentils and beets warm for a warm salad, or allow to cool for a cold salad.
  • For extra flavour toast your seeds as well.

To Make the Salad (the quick way)

  • 1. Rinse and drain lentils and set aside.
  • 2. Drain canned baby beetroots, cut up into quarters and set aside.
  • 3. Toss together salad vegetables and plate up onto plates.
  • 4. Drizzle with creamy cashew dressing and top with lentils, sliced beetroot, seeds and capers.
Tried this recipe?Let us know how it was!
Course Salad, Side Dish, Special Occasion - Christmas
Allergy Dairy Free, Lactose Free, Nightshade Free, Peanut Free, Refined Sugar Free, Soy Free, Wheat Free
Value Vegan, Vegetarian
Author: Kate Parker

Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.

 

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About the Author: Kate Parker

Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.

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