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
