Roasted Beet Salad with Baby Leeks
This succulent roasted beet salad features savory leeks, garlicky croutons, and a vegan Caesar dressing. Get the recipe!
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Ingredients
- ⅔ cup raw cashews
- 1 tablespoon nutritional yeast
- 1 tablespoon Dijon-style mustard
- 1 clove garlic
- ½ teaspoon lemon zest
- 1 to 2 teaspoons capers, drained
- 2 cloves garlic, halved
- 4 slices sprouted grain bread
- 1½ lb. trimmed red and/or yellow beets, peeled and cut into 1½-inch wedges
- 2 tablespoons white balsamic vinegar or white wine vinegar
- Sea salt
- freshly ground black pepper
- 2 sprigs fresh thyme
- 8 whole baby leeks or scallions (green onions), trimmed
- 1½ cups tricolor quinoa, rinsed and drained
- 4 cups fresh watercress or mixed baby greens
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