Beetroot and Apple Salad with Horseradish Dressing (Vegan)

Soak cashews in hot water for at least 30 minutes. Drain well.

While cashews are soaking, grate the beetroot and apple into a large bowl.

To make the dressing, combine the soaked and drained cashews, horseradish, lemon juice, maple syrup, Dijon mustard, water, salt, and pepper in a high-speed blender. Blend until completely smooth and creamy. Add more water if needed to reach your desired consistency.

Toast the seeds: Heat a dry frying pan over medium heat. Add the mixed seeds and toast for 3-5 minutes, stirring frequently, until golden brown and fragrant. Alternatively, spread seeds on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until toasted, watching carefully to prevent burning.

Pour the dressing over the grated beetroot and apple and toss gently to combine.

Serve immediately, garnished with toasted seeds and fresh parsley (if using).