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16 MIN READ TIME

Roasted Beet Salad With Citrus and Tarragon Cashew Cream

Serves: 6-8

For the roasted beetroot:

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View Issues
PlantBased
May 2018
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Other Articles in this Issue


PlantBased
Blake's Editors letter
Meet our PlantBased experts
REGULARS
Rounding up the latest plant based food, health and product news
Our pick of the best on the plant based scene
The foods proving that plants are packed with protein too
Our resident chef Katy is on hand to answer any of your plant based food-related questions. Got a question you want answering? Write to chef@plantbasedmag.com for the chance to get your question on these pages.
Craving a food adventure beyond the kitchen? To save you having to ransack search engines for the best vegan restaurants, cafes, street food or quick bites around the UK, our Editor has tried and tasted various plant based eateries to bring you this month’s hot spots.
Building healthy bones on a vegan diet
The inspiring cookery books that we think you should be adding to your collection
Dr. Michael Greger discusses the relationship between omega 3 from fish oils and health
Subscribe to PlantBased this month for just £39.99 and receive FREE Fit Delis ‘The Daily’ High Protein Superfood Shake worth £28.00
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Plant based hacks for the perfect picnic
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Breaking down the recipe minute by minute
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