Roasted Beet & Arugula Salad with Ginger Chile Dressing and Candied Cashews

total time:: 50 minutes

This salad really packs a punch with the ’wow’ factor...not to mention, the dressing lasts for a few weeks and can be drizzled on grilled veggies or whatever else your lil heart can drum up!

ingredients

DRESSING:
2 eggs
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 tbps dijon mustard
1 serrano chile, seeded and chopped
BEETS:
3 or 4 Beets of any color
Salt and Pepper
Fresh Rosemary or Parsley
2-3 tbsps. Olive Oil
CANDIED CASHEWS:
1 cup raw, unsalted cashews
1 tbsp. brown sugar
1 tbsp. butter
1/2 tsp. Tabasco Sauce

directions

1
DRESSING:
2
Put all ingredients in a blender and as it’s blending, S-l-o-w-l-y, drizzle in 1 cup olive oil (Extra virgin, first cold pressed)
3
Add juice of 1/2 a lemon, or even some water for taste and texture. Add more of each ingredient to taste.
4
BEETS:
5
Roast your beets! Trim the beets and peel them with a veggie peeler. Cut in half, and then each half into fourths or sixths, depending on your preference. The beets like to get roasted in a 350 – 400 degree oven, coated in about 3 tbsps of olive oil, some sea salt and perhaps some fresh rosemary. Cook until done, about 1/2 an hour to 45 minutes.
6
CANDIED CASHEWS:
7
o candy nuts, sauté 1 cup raw unsalted nuts per 1 tbsp brown sugar and 1 tbsp butter. When they get nice and brown, remove from heat and add about 1/2 tsp Tabasco. Maybe some green? – chopped rosemary or parsley are good. To cool, spread out a plate in the thinnest layer you can so they won’t be a sticky blob. Cool (and store) via a quick blast in the freezer, and break apart before serving.
8
To prep this gorgeous salad, dress the greens and serve on a plate. Then add the brightly colored beets all around, with a sprinkle of nuts.