How to Make The Kitchen by Cooking with Que’s’ Roasted Beet Salad

The Kitchen by Cooking with Que is Detroit’s only demonstration kitchen that works to “teach people to eat to live.

Menu options include meat options alongside plant-based options like their roasted beet salad, which you can make at home with this recipe.

Ingredients

Vegan Roasted Beet Salad

• 4 red and golden beets
• 2 1⁄2 tablespoons olive oil
• 1⁄4 teaspoon salt
• 1 container spring mix
• 1 watermelon radish, sliced
• 2 scallions, sliced
• Crunchy Chickpeas (recipe below)
• Cashew Cream (recipe below)
• Lemon Oregano Dressing (recipe below)

Crunchy Chickpeas

• 1 can chickpeas
• 1⁄2 teaspoon black pepper
• 1 teaspoon garlic powder

Cashew Cream

• 2 cups raw cashews
• 1 lemon, juiced
• 2 tablespoons nutritional yeast
• 2/3 cup water
• 1 tablespoon salt
• 2 teaspoons minced garlic

Lemon Oregano Salad Dressing

• • 1 cup fresh lemon juice
  • 1⁄4 cup white wine vinegar
  • 4 teaspoons Dijon mustard
  • 2 teaspoons sea salt
  • 2 teaspoons black pepper
  • 4 teaspoons garlic powder
  • 4 teaspoons dried oregano
  • 1 cup extra virgin olive oil

Directions

Crunchy Chickpeas

1. Preheat oven to 425 F.
2. Drain the can of chickpeas and mix on a sheet tray with pepper and garlic powder.
3. Roast for 15-20 minutes until crunchy.

Cashew Cream

1. Soak the cashews in enough water to cover them overnight. In a pinch, you can soak the cashews by placing them in boiling water until softened.
2. Drain the cashews and place in blender along with the remaining ingredients. Blend until very smooth, scraping down the sides and adjusting seasoning as necessary.

Lemon Oregano Salad Dressing

1. Combine all ingredients except for the olive oil in a bowl and mix.
2. While whisking vigorously, slowly add in the olive oil until the dressing is emulsified. Taste and adjust seasoning as necessary.

Roasted Beet Salad

1. Preheat oven to 400 F.
2. Boil beets in a large pot until tender. Allow to cool fully before peeling off the skin.
3. Cut beets into wedges and mix into a bowl with the olive oil and salt.
4. Roast beets for 15-20 minutes, until they are nicely browned.
5. For the salad, toss a portion of the roasted beets with a teaspoon of the lemon oregano dressing.
6. To build the salad, toss the spring mix with 3 tablespoons of the dressing (a little goes a long way).
7. Take a spoonful of the cashew cream and smear it across the bottom of the plate. Add the dressed spring mix and top with the roasted beets, crunchy chickpeas, sliced watermelon radish, and sliced scallions.
8. Enjoy!

The Kitchen by Cooking with Que is located at 6529 Woodward Ave., Suite A, Detroit. Call 313-462-4184 or visit thekicthenbycwq.com for more information.

This story is from the August 2023 issue of Hour Detroit magazine. Read more in our digital edition, and be sure to visit HourDetroit.com for even more recipes including Pao’s King Crab Rangoon and Yum Village’s Afro Jamaican Oxtails.