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Radicchio Salad with Beetroot and Walnuts

This lovely combo of flavours and textures is beautiful to look at and to eat. It uses a few bowls, but doesn’t take long really. Double the walnut if you want extra for snacking! Adapted from Minimalist Baker. Serves 4
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Ingredients
  

For the dressing

  • 70 g cashews soaked in hot water 10 minutes
  • 2 cloves garlic
  • 2 tbsp lemon juice
  • 1 ½ tbsp yeast flakes
  • 1/4 tsp salt
  • 1 punch onion powder optional

For the beetroot

  • 1 beetroot thinly sliced
  • 7 cloves garlic chopped
  • olive oil

For the walnuts

  • 90 g walnuts
  • 2 tsp maple syrup
  • 1 pinch cinnamon

For the salad

  • 1 large head radicchio bottom trimmed and roughly chopped (~6 cups)
  • 1/2 lemon juiced
  • Handful parsley chopped
  • Salt and pepper

Instructions
 

  • Heat oven to 220C. In a roasting dish, toss beetroot and garlic with olive oil, salt and pepper. Roast 10-15 minutes, until beetroot slices caramelise and garlic is golden brown (not burned!).
  • Meantime, toast walnut in skillet (cast iron if possible) over medium heat to toast for 5 minutes, stirring. Add syrup, cinnamon and a pinch of salt and toss to combine. Cool in pan.
  • Prepare dressing: Drain cashews and blend with other ingredients until smooth. Adjust seasonings to suit your taste. It should be zingy, salty, and lemony with a bit of cheesiness – lots of flavour is good!
  • In the serving bowl, toss radicchio with lemon juice, salt and pepper. Add cashew dressing and toss to coat. Top with beetroot, walnuts and parsley and serve.
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