Velvet Garden Recipe

Prepare beets

If you haven't already roasted beets: preheat oven to 400°F (200°C). Wrap whole, scrubbed beets individually in foil with a drizzle of olive oil and a pinch of salt. Roast 45–60 minutes until tender when pierced with a knife. Let cool, slip off skins and roughly chop. Measure 2 cups chopped beets.

Soak cashews

Place raw cashews in a small bowl and cover with hot water. Soak 20–30 minutes to soften. Drain before blending.

Blend the velvet

In a blender or food processor add roasted beets, drained soaked cashews, Greek yogurt, lemon juice, 2 tablespoons olive oil, honey or maple syrup, minced garlic, smoked paprika, 3 teaspoons salt and 1/2 teaspoon black pepper. Blend on high until completely smooth and creamy, stopping to scrape down sides as needed. If sauce is too thick, add warm water 1 tablespoon at a time (up to 2 tablespoons) to reach a velvety pourable consistency.

Taste and adjust

Taste the sauce and adjust seasoning: add more lemon for brightness, a pinch more salt if needed, or extra honey/maple if you want sweeter. Transfer to serving bowl and refrigerate if not using immediately; the color will deepen as it rests.

In a small bowl whisk together 3 tablespoons olive oil, chopped parsley, chopped dill, lemon zest, white balsamic (or champagne vinegar), 1/4 teaspoon salt and 1/4 teaspoon black pepper. Let the oil sit 5–10 minutes to meld flavors. Keep at room temperature until plating.

Prep vegetables

Thinly slice cucumber and radishes. Slice avocado just before serving and toss slices lightly with a squeeze of lemon to prevent browning.

Toast walnuts

Heat a small dry skillet over medium heat. Add chopped walnuts and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove to a plate to cool.

Assemble the Velvet Garden

Spread a generous spoonful (about 2–3 tablespoons) of Beet-Cashew Velvet in the center of each plate and use the back of the spoon to create a pool or streak. Arrange microgreens and baby greens around and partly on top of the velvet. Fan cucumber slices, radish slices and avocado slices over the greens. Sprinkle toasted walnuts and crumbled feta (if using) across the salad. Drizzle the Bright Herb & Citrus Oil lightly over the assembled salad (about 1 tablespoon per plate). Finish with a pinch of flaky sea salt and a crack of black pepper. Serve with lemon wedges on the side.

Leftovers and storage: store leftover velvet sauce covered in fridge up to 4 days. Keep assembled salad components separate (greens and avocado added just before serving).