Beetroot and Orange Salad with Creamy Mint Dressing

Hey there friends. How is it April already?! It’s been a while. I know things have been a little very quiet around here lately, so I’m sorry for that. I needed to take a little time out, a step back from the laptop, my camera and even cooking for a while.

The truth is, I just wasn’t feeling it. The flame inside me that is my passion for food just wasn’t burning very bright. In fact, I felt pretty burnt out. I can’t really put my finger on what it was, but I knew I didn’t want to force recipes, and force false words on this little space of mine. I just needed to step back for a bit and let my mind have a bit of a break. Trying to juggle work, blogging and social time has proven trickier than I thought (props to every single person who creates a blog or just generally excels at life!)

Last week I was feeling it a bit more, back in a creative mode, with a long weekend ahead I set about planning some cooking, some for here, and some just for the love of food, no pressure to plate it up nicely, take the perfect shot. Some food just purely for eating (imagine that!!)

Beetroot and Orange Salad with Creamy Mint Dressing //

Beet Orange Salad //

A few weeks back we went to this incredible little deli-café place in Kendal called Baba Ganoush. A small little oasis of gorgeous salads, soups and cakes. Hungry after a morning of climbing, we hid from the torrential rain and grabbed ourselves a veggie box from the counter.

This beetroot and orange salad is a twist on something I tried there. Deep earthy tones from the beetroot are perfectly matched with some sweet, tangy oranges. Drizzled with this creamy mint dressing which I am loving so much right now, I want it on everything! Using cashew butter for the creaminess means added protein too. Win win!

Beetroot and Orange Salad with Creamy Mint Dressing //

Beetroot and Orange Salad with Creamy Mint Dressing //


Beetroot and Orange Salad with Creamy Mint Dressing
Prep time
Cook time
Total time
A vibrant citrus dish with a delicious minty dressing. Vegan and Gluten Free - yay!
Rough Measures:
Recipe type: Main
Serves: 4 persons
  • 3 – 5 large beetroots (peeled)
  • 2 large oranges
  • For the dressing
  • 2 tablespoons cashew butter
  • 50ml water
  • 3 tablespoons extra virgin olive oil
  • Juice ½ lemon
  • 1 teaspoon apple cider vinegar
  • Handful fresh mint leaves
  • 1 tablespoon maple syrup
  1. Preheat your oven to Gas 5 / 190 C
  2. Chop the peeled beetroot into 1cm cubes.
  3. Place on a baking tray with a drizzle of oil and roast for 35-45 mins, until soft. (they won’t go super soft, but retain a little bite which is what we want here)
  4. Peel the oranges (I use a shard knife to do this as it helps remove extra pith). Chop the orange into cubes and then into a large mixing bowl.
  5. Once the beetroot is done, add it into the bowl with the oranges. Give it a good mix.
  6. To make the dressing – add all ingredients into a jug, use a stick blender to blend it up. Add a little more water if it’s too thick.
  7. Serve on a plate and drizzle with dressing.

Cacao Cashew Granola

I have a confession. It’s one I have been denying for a while now. Charlie tells me it regularly, but I have been slightly blind sighted. I shut the cupboard doors quickly, and ram in another hanger in the over-flowing wardrobe.

Yes, I am a hoarder.

I collect things I think will be important, things I am sure I will use again and again. Yes, I do need another pink wig. And a 15th pair of sunglasses. No, I can’t make my trainer collection smaller, and it is absolutely necessary to have that hula-hula skirt I found at a festival. The trouble is, when you live on a boat, you cannot be a hoarder. You have to condense your life down to the very most important things. How am I supposed to do this when EVERYTHING is important. It is a topic which often turns into a heated discussion between Charlie and I. He doesn’t like ‘stuff’, I love ‘stuff’. Here lies the problem.

Every September, we arrive back on the boat after some time in the fields, and I cry and despair because I don’t know how we are going to be able to unpack. I try to have a clear-out, but it never seems to work. All the storage space we have is full, and the boat is a mess. How could we possibly get organised, when there was no room to organise anything? I decided enough was enough. I sat myself down, gave myself a little pep talk, and got my ‘clearing out’ head on.

It took all day, copious amounts of tea, a few tears, and many cookies. I was ruthless with my clothes, anything not worn in over 2 months could go, shoes hiding at the back of the rack were out. The kitchen cupboards were organised, I know now exactly what is in them (we’re going to be eating rice until 2017), and where. Given the fact that we can only have about 3 people visiting at once, I figured we don’t need 20 dinner plates, or 25 side plates! We gave sacks and sacks of clothes to charity, blankets to people in need, and set up a stall on the towpath with a big ‘FREE – HELP YOURSELF’ sign.

There’s still more sorting to be done, but the boat is looking better. What surprised me most, is how good it actually felt. What I thought would stress me out, and the reason I’d be putting it off for so long, actually made me feel so much better. A sense of calm came over me, and it didn’t break me. Plus, now I have MORE SPACE FOR NEW THINGS! (I’m only slightly joking….)

Cacao Cashew Granola //

Cleaning out one of our kitchen cupboards, I realised we had a great variety of nuts and seeds. They are great things to keep a good stock of, as we use them often. Perfect for a ‘throw-everything-in-a-bowl-granola-mix’. In my eagerness, none of this recipe was measured, apart from the syrup and coconut oil. Clear out those cupboards, chuck it in, mix it, bake it, and amp up your granola game.

Cacao Cashew Granola (v) (gf)


Rolled oats (I use certified gluten-free)
Large handful of cashews – roughly chopped
Small handful of hemp seeds
Shaking of raw cacao powder (at a guess I would say I used 3 tablespoons)
1 tablespoon date syrup
2 tablespoons cold pressed coconut oil



Preheat the oven to Gas Mark 2 / 160 C

Add all dry ingredients into a bowl, stir to combine.

In a saucepan, melt the coconut oil and date syrup over a low heat, whisk well.

Pour the melted mixture into the dry, making sure you give it a good stir to coat all the granola mix.

On a lined baking tray, spread out your granola mix (you may need to cook it in 2 batches)

Bake in the oven for 25 minutes. Be sure to stir the mix every 5-7 minutes, to stop it from catching.

Cacao Cashew Granola //

Cacao Cashew Granola //

Cacao Cashew Granola //



Here’s some other Cacao and Cashew recipes:

Banana, Cacao, Cashew and Coconut Smoothie – Planet Veggie

Cashew, Almond and Coconut Granola – Recipes from a Pantry

Healthy Caramel Slices – Nadia’s Healthy Kitchen