Raw Beet Salad
This vibrant salad complements the earthiness of beets with creamy goat cheese, crunchy walnuts, and a bright dressing with hints of sherry vinegar and orange. It makes a beautiful addition to any meal. I prefer to cut the beets into matchsticks on a mandoline slicer, but you can grate them if you like.
Calories: 222kcal
Ingredients
- 3 cups (200 grams) julienned raw beets from about 2 to 3 medium beets
- ½ small red onion peeled
- ½ cup (60 grams) chopped walnuts
- Zest of 1 orange
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 tablespoon (15 ml) sherry vinegar
- 1 tablespoon (15 ml) freshly squeezed orange juice
- ½ teaspoon (3 grams) Dijon mustard
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 ounces (57 grams) fresh goat cheese
- Microgreens to garnish optional
Instructions
- Trim and peel the beets. Cut beets and onion on the julienne blade of a mandoline slicer, or grate them on a box grater if you don't have a mandoline.
- In a small, dry frying pan, toast the walnuts over medium heat for a few minutes, tossing occasionally, until fragrant and lightly browned in spots.
- Place beets, onion, walnuts, and orange zest in a medium mixing bowl. Add the oil, vinegar, orange juice, mustard, salt, and pepper, and toss to combine.
- Plate salad in a large serving bowl or individual bowls and top with crumbled goat cheese and microgreens.
Video
Notes
- Beets vary widely in size, but three cups of julienned or shredded beets will come from about two medium beets.
- You can use beets of any color, but a mix of red and golden looks gorgeous.
- For a nice variation, replace some of the beet with carrot, or carrot and apple.
- This salad can be made up to a few hours in advance. Add the crumbled goat cheese just before serving.
- Leftovers will keep tightly sealed in the fridge for up to a week.
Nutrition
Calories: 222kcal | Carbohydrates: 14.2g | Protein: 6.9g | Fat: 16.6g | Fiber: 4.2g