Another colorful lunch salad anyone? I just love the taste of roasted garlic, beets, and carrots. And the fried cashews I made earlier this week as a snacking option are just yum.

I think I might be addicted to turmeric. Just made another batch of our favorite fizzy turmeric fermented soda. It's so delcious and packed with good-for-you probiotics.

Also, I finally got my kombucha right... both recipes coming up. So keep tuned for some friendly bacteria love!

But let's get on with the salad now.

🥗 Garlic-infused Roasted Red Beet & Carrot Salad with Turmeric Cashews

Ingredients

1 head of garlic, separate the cloves and lightly crush
2 cups carrots, peeled and cut into big matchsticks
1.5 cup raw red beets, peeled and roughly chopped
Sea salt and black pepper to taste
1 tbsp lime juice
2 tbsp olive oil
3-4 cups salad greens
1/4 cup fried cashew nuts (I fried them in coconut oil with turmeric, salt, pepper)

Directions

Preheat the oven to 220C or 400F.
Add carrots, beets, and garlic to a baking sheet. Drizzle with cooking oil and season with salt and pepper. Roast for 45-60 minutes. Flip/toss every 15 minutes.
For the cashews: combine cashews with turmeric and pepper and salad in a bowl. Mix well to coat and fry in coconut oil.
When the garlic is ready, squeeze it out of its papery skin into a small mixing bowl. Mix in lemon juice and add a pinch of salt and black pepper. Next, whisk in 2 tablespoons of olive oil and combine until smooth.
To serve, toss the carrots and beets with the garlic dressing. Add salad greens to a bowl or plate and top with roasted veggies and cashew nuts.