Beet + Kale Salad with Garlic Cashew Cream Dressing (Vegan)


So I’ve seen people make bacon with carrots, and while I’ve never tried it, it looks interesting. These sweet roasted beets give promise to the veggie bacon theory. The natural sweetness of root veggies mixed with a bit of oil, salt and pepper definitely lends to a bacon-esque quality. You’ll need to slice these beets pretty thin to get them to bake up just right. I recommend using a mandoline slicer or I use these little guys. I’ll bet a good carrot peeler will work too. That said, this veggie packed bowl comes together in under 30 minutes (if you don’t count the soaking time for cashews), no mysterious ingredients, and is surprisingly filling. One of the best tips I’ve read when transitioning to a more plant based diet was to fill up on greens. For some reason, most of us can eat fruit all day. There’s a pretty quick fill point however, when you pack your bowl with kale, chard, or mustard greens. Nutrient-dense, filling, and nourishing, and once you catch your rhythm, they’re super easy to work into your daily routine. Not to mention, worth it.

Cashew cream is one of my new favorite things, there are so, so many variations on it. Make it sweet. Make it savory. Make it herbed. The natural sweet and creamy texture of cashews lends itself to a variety of different recipes. I’ve been using the leftovers as a dip on cucumbers and other raw veggies. Safe to say, it’s pretty versatile. I should also note, I notoriously hate creamy things, as in real, old-fashioned cream, but I could lick this stuff out of the blender, and often do.

Prep Cook Total

6h 10m 10mins 6h 20m

Here’s what you’ll need:

Beet + Kale Salad with Garlic Cashew Cream Dressing (Vegan)

  • 6 cups kale just the leaves

  • 1 large zuchinni - peeled with a vegetable peeler

  • 1 medium beet - peeled very thin (I used these)

  • 2 tablespoons of coconut oil

  • 2 tablespoons of olive oil - divided

  • 1 cup cashews - soaked for 6+ hours drained and rinsed

  • 1/2 teaspoon of paprika

  • 1 or 2 cloves of garlic - 2 makes it a little too spicy to eat plain but is great as a dressing

  • 1/2 cup of water - room temperature

  • 1 teaspoon + a pinch of salt - divided

  • pepper - to taste


  • Pre-heat oven to 350°

  • Add one tablespoon of olive oil and plus a pinch of salt and pepper to the beets. Make sure they’re evenly spread on your pan to get nice and crispy. Bake for 4-5 minutes.

  • While your beets are in the oven, melt 2 tablespoons of coconut and half a teaspoon of salt at medium heat on the stovetop.

  • Add in kale and cook for 3-4 minutes, stirring continuously.

  • Raise oven temperature to 400° and rotate your beets, bake for another 3-4 minutes or until crispy at the edges.

  • on the stovetop Add in zucchini and cover and cook for 3-4 more minutes or until zucchini is tender.

  • Place soaked and rinsed cashews in a high powered blender with 1/2 teaspoon of salt, paprika, water, and garlic and 1 tablespoon of Olive OIl

  • Blend about 1 minute or until smooth

  • Remove beets from the oven and set aside to cool. arrange your kale and zucchini at the bottom of your bowl. Top with baked beets and cashew dressing, plus a little more cracked pepper, if desired.

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