Roasted Mediterranean Beetroot Salad
Aug 09, 2025Sweet roasted beets meet a tangy cashew-tofu “labneh” and a chunky, herby Mediterranean dressing for a vibrant, hearty salad. Perfect as a main or a side.
Cashew-Tofu Labneh
Ingredients:
¾ cup raw cashews (soaked if needed)
1 small block tofu (150–200 g)
2 small garlic cloves
Juice of 1 lemon
1 cup water
½ tsp salt (adjust to taste)
Instructions:
1. Blend all ingredients until completely smooth and thick.
2. Set aside in the fridge.
Roasted Beets
Ingredients:
5–6 medium beetroots, cut into wedges
½ tsp salt
1–2 tsp olive oil
½ cup balsamic vinegar
Instructions:
1. Preheat oven to 200°C (400°F).
2. Toss beet wedges with salt, olive oil, and balsamic vinegar.
3. Spread on a baking tray and roast for 45 minutes, or until tender.
Chunky Mediterranean Dressing
Ingredients:
1 bunch pitted olives (green or black), finely chopped
2 tbsp capers, finely chopped
8–10 sun-dried tomatoes, soaked and finely chopped
1 garlic clove, minced
1 small bunch basil, finely chopped
1 small bunch parsley, finely chopped
1 tbsp dried oregano
Pinch of salt and pepper
1–2 tsp olive oil
2–3 tbsp balsamic vinegar
Instructions:
1. Mix all ingredients in a bowl until well combined and slightly emulsified.
2. Adjust seasoning to taste.
Assembly
1. Once beets are roasted, toss them with the chunky Mediterranean dressing.
2. On a serving plate, spread 3–4 tbsp of the cashew-tofu labneh.
3. Arrange dressed beets on top.
4. Garnish with halved cherry tomatoes and extra herbs if desired.
Serve warm or at room temperature. Enjoy!
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