The key to this salad is getting the smoothest dressing possible. To do so you have to blend a lot more than you think otherwise you get a speckled sort of milky dressing. It will still taste delicious but will lack some of the body that the creamy dressing brings to the table.
4 small beets
baby spinach, 2 handfuls per person
1/2 cup raw cashews, soaked for at least an hour and up to 24 hours
1/4 cup water
1 Tablespoon olive oil
1/2 teaspoon salt
1 teaspoon horseradish
Preheat oven to 400°
Roast your beets on a foiled lined sheet tray until tender. The time will vary given the size of your beets. Smaller beets take about 20 minutes. Once cooked and cooled, peel them. Keep in mind that red beets stain! Chop them into bite size pieces.
To make the dressing:
Drain the cashews and place them in a blender. Add the water and blend them for 1-2 minutes.You really want the cashews to break down and release their oil. Add the olive oil and salt. Blend for another minute. Add the horseradish and blend for one more minute.
To assemble the salad:
Toss the spinach and beets together. Drizzle the cashew crema on top.