If you are craving a vibrant, wholesome dish that bursts with color and flavor, this Roasted Beetroot and Cabbage with Beetroot Cashew Sauce Recipe is an absolute must-try. The earthy sweetness of roasted beetroot pairs beautifully with slightly charred cabbage, while the creamy, tangy beetroot cashew sauce adds a luscious, velvety finish. It’s a dish that feels both comforting and exciting every time you make it, plus it’s packed with nutrients and perfect for any season. You’ll find yourself reaching for this recipe again and again for weeknight dinners or when entertaining friends who appreciate something a little different.
Ingredients You’ll Need
What’s great about this recipe is how simple yet thoughtfully chosen the ingredients are. Each one brings its own special touch—whether it’s the deep earthiness of beetroot, the crisp texture of cabbage, or the richness of toasted cashews — together they create a balanced symphony of flavors and textures.
- 4-5 medium beetroot: Using colorful beets adds stunning visual appeal and a natural sweetness to the dish.
- 1 small head cabbage: Choose fresh cabbage for that perfect crunch and caramelization when roasted.
- 2 tbsp olive oil: Essential for roasting and giving the vegetables a golden, crispy edge.
- 1 tsp cumin powder: Adds a warm, slightly nutty aroma to complement the roasted vegetables.
- Salt to taste: Brings out the natural flavors and balances the dish.
- ⅓ cup toasted cashews: Provides a creamy base and a delightful nutty flavor for the sauce.
- Handful of fresh parsley: Brightens up the sauce with a fresh herbal note.
- 2 cloves garlic: Infuses the sauce with subtle pungency and depth.
- 1 tbsp balsamic vinegar: Adds tangy sweetness, lifting the sauce beautifully.
- ½ cup water: Perfect for blending the sauce to creamy, smooth consistency.
How to Make Roasted Beetroot and Cabbage with Beetroot Cashew Sauce Recipe
Step 1: Prepare and Roast the Vegetables
Start by washing your beets well. You can peel them if you prefer, but leaving the skin on adds extra nutrients and gorgeous rustic texture once roasted. Cut the beets into small wedges, and slice your cabbage into 4 to 6 wedges lengthwise. Transfer the vegetables onto a baking sheet, drizzle with olive oil, sprinkle salt and cumin powder, then gently massage the seasonings into every piece. This step ensures every bite is packed with flavor. Roast in a preheated oven at 200°C for about 30 to 35 minutes, until the beets are tender and the cabbage develops caramelized edges that add incredible depth.
Step 2: Make the Beetroot Cashew Sauce
Once the veggies are roasting, it’s time to blend up that luscious sauce. In a food processor or blender, combine one roasted beetroot from your sheet pan with toasted cashews, olive oil, garlic, parsley, balsamic vinegar, salt, and water. Blend everything until smooth and creamy. Taste and adjust seasoning to your liking; a little more vinegar can brighten the flavors, while a pinch more salt can accentuate the natural sweetness of the beets. This sauce isn’t just a dressing – it’s a vibrant flavor bomb that brings the whole dish together.
Step 3: Plate and Drizzle
When your vegetables are perfectly roasted, it’s time to bring everything together. Arrange the beetroot and cabbage wedges on a serving plate. Generously drizzle the beetroot cashew sauce over the top, or serve it on the side if you prefer to let your guests dip as they go. Adding a sprinkle of fresh chopped parsley finishes the dish with a pop of color and fresh aroma that makes the dish feel complete.
How to Serve Roasted Beetroot and Cabbage with Beetroot Cashew Sauce Recipe
Garnishes
Fresh herbs like parsley or cilantro are perfect for garnishing because they add a refreshing contrast to the rich, roasted flavors. Toasted nuts or seeds sprinkled on top can add a wonderful crunch and extra texture that’s irresistible.
Side Dishes
This dish pairs beautifully with light grains such as quinoa or couscous, which soak up the beetroot cashew sauce perfectly. For a heartier meal, serve alongside your favorite protein like grilled chicken, tofu, or fish to create a well-rounded plate bursting with color and flavor.
Creative Ways to Present
Try serving the roasted vegetables and sauce over a bed of fresh greens or alongside creamy mashed potatoes for a stunning contrast. You can even use the sauce as a dip for warm crusty bread, or dollop it onto bowls with roasted roots and grains for a nourishing grain bowl experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover roasted beetroot and cabbage in an airtight container in the refrigerator for up to 3 days. Keep the beetroot cashew sauce in a separate jar to prevent the vegetables from becoming soggy and to maintain the sauce’s freshness and texture.
Freezing
You can freeze the roasted vegetables, but the cabbage may become a little softer upon thawing. The beetroot cashew sauce freezes well in a sealed container or ice cube trays for up to 2 months. Thaw in the fridge and give it a good stir before serving.
Reheating
Reheat the roasted veggies gently in a preheated oven at 180°C for about 10 minutes or until warmed through. Avoid microwaving the sauce as its texture can break down—simply enjoy it chilled or bring it to room temperature before serving.
FAQs
Can I substitute the cashews in the beetroot cashew sauce?
Absolutely! If you have nut allergies or prefer a different flavor, soaked sunflower seeds or pumpkin seeds can be a great alternative, though the sauce consistency might be slightly different.
Do I have to peel the beetroot before roasting?
Nope! Keeping the skin on helps retain nutrients and adds a lovely rustic texture once roasted. Just make sure to scrub them well before cutting.
Is this recipe suitable for a vegan diet?
Yes, this Roasted Beetroot and Cabbage with Beetroot Cashew Sauce Recipe is completely plant-based and makes for a delicious and satisfying vegan meal.
Can I prepare the sauce in advance?
Yes, making the beetroot cashew sauce ahead saves time and actually helps the flavors meld beautifully when refrigerated for a few hours or overnight.
How spicy is this recipe?
This dish is mild and balanced, focusing on earthy and tangy flavors. If you like a little heat, you could add a pinch of chili flakes into the sauce or sprinkle some on top before serving.
Final Thoughts
This Roasted Beetroot and Cabbage with Beetroot Cashew Sauce Recipe is truly one of those dishes that delights both the eyes and the palate. With simple ingredients turned into something spectacular, it’s perfect for any occasion, from family dinners to casual gatherings. I can’t wait for you to try it out and experience the magic of roasted vegetables paired with a creamy, tangy sauce that’s both nourishing and indulgent. Happy cooking!
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Roasted Beetroot and Cabbage with Beetroot Cashew Sauce Recipe
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A vibrant and healthy dish featuring roasted colorful beetroot and caramelized cabbage wedges, paired with a creamy beetroot cashew sauce. This recipe offers a perfect balance of earthy flavors and tangy notes, making it an excellent side or a vegetarian main when served with grains.
Ingredients
Vegetables
- 4–5 medium beetroot (preferably colorful varieties)
- 1 small head of cabbage
- 2 tbsp olive oil
- 1 tsp cumin powder
- Salt to taste
Sauce
- 1 roasted beetroot (from roasted vegetable sheet pan)
- ⅓ cup toasted cashews
- 2 tbsp olive oil
- Handful of parsley
- 2 cloves garlic
- 1 tbsp balsamic vinegar
- ½ cup water
- Salt to taste
Instructions
- Prepare the Vegetables: Wash the beetroot thoroughly. Optionally, peel the beetroot if preferred. Cut the beetroot into small wedges. Cut the cabbage lengthwise into 4-6 wedges.
- Season and Roast: Transfer the beetroot and cabbage wedges onto a baking sheet. Drizzle with olive oil, sprinkle salt and cumin powder evenly, then massage the spices and oil into the vegetables to coat them well.
- Roast the Vegetables: Preheat the oven to 200°C (392°F). Roast the vegetables for approximately 30-35 minutes, or until the beetroot is tender and the cabbage has developed caramelized edges, enhancing its flavor and texture.
- Make the Beetroot Sauce: In a blender or food processor, combine one roasted beetroot from the sheet pan, toasted cashews, olive oil, parsley, balsamic vinegar, garlic cloves, ½ cup water, and salt. Blend until the mixture becomes smooth and creamy. Taste and adjust seasoning if needed, adding more vinegar for tanginess or salt to enhance flavors.
- Plate and Serve: Arrange the roasted beetroot and cabbage on a serving plate. Drizzle the beetroot sauce over the vegetables or serve it on the side as a dipping sauce. Garnish with additional chopped parsley for a fresh touch.
- Serving Suggestions: Pair this dish with light grains such as quinoa or couscous, or serve as a flavorful side with your choice of protein for a wholesome meal.
Notes
- You can peel the beetroot before roasting if you prefer a smoother texture, but roasting with skins on is also fine and retains nutrients.
- Adjust the quantity of cumin powder according to your taste preference.
- For a nuttier flavor, toast the cashews lightly before using them in the sauce.
- The sauce can be stored in the refrigerator for up to 3 days in an airtight container.
- Feel free to substitute parsley with cilantro or basil for a different herbaceous flavor.
- Leftover roasted vegetables can be used in salads or wraps for added flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian, Modern European-inspired
