Spiralized beets and carrot, goat’s cheese, garlicky walnut dressing – this is one of my favourite raw beetroot salad recipes that you can make for lunch, light dinner or as a side dish. It’s also great as an appetizer dish. This nutrient-dense, protein-rich salad is gluten-free, vegetarian, and grain-free.
We all have that one little healthy eating trick that we like to share around with friends and family. Besides having a daily glass of lemon water, I try to have some raw vegetables every day. Sometimes it’s just a few vegetable sticks with a dip but usually, I have a big, crunchy salad with a fabulous dressing and some protein for lunch. I love the freshness and textures of raw veggies and don’t even get me started on all the nutritional benefits of live enzymes and antioxidants.
This raw beetroot salad is actually very simple with only two key ingredients but it’s the dressing that brings it to live. The sweetness of carrot and beets is elevated by the earthy walnuts and citrus in the dressing and the saltiness of goat’s cheese. It’s a great dish for those nights when you feel like having a break from meat and I really love it for lunch.
WHY THIS RAW BEET & CARROT SALAD IS GOOD FOR YOU
Carrots are a great source of vitamin A and antioxidant beta-carotene, which are essential for healthy eyes and skin, regulate our immune functions and protect the body from free radicals. According to traditional Chinese medicine, the carrot is said to be a neutral thermal nature and benefits the lungs, improves liver function and stimulates the elimination of wastes.
Beets are full of nutrients, in particular, iron, potassium, niacin (vitamin B3) and vitamin C. They can assist in improving circulation, purify the blood and provide healthful benefits to the liver.
Walnuts are a great source of magnesium, manganese, fibre and good fats and have a little protein too. Walnuts can be replaced with hazelnuts, almonds or macadamia nuts.
Goat’s cheese is a great source of protein, calcium, vitamins and minerals and out of cheeses, it is often easier to digest as it’s made from goat’s milk. Feel free to omit this cheese or serve with some shaved Parmesan or Pecorino, or feta.
SPIRALIZING BEETS & CARROTS
To make your salad look the same way, you need a vegetable spiralizer. This is the spiralizer that I use, it’s Paderno brand I’ve had for years now. You can use a smaller, hand-held version or simply use a peeler to shave raw beets and carrots into ribbons. You can also thinly slice or grate these root vegetables. I really like them spiralized though. Below are some pics showing how to spiralize beets and carrots using one of those gadgets.
WALNUT SALAD DRESSING
I first discovered walnut salad dressing in Georgian salads. Their cuisine uses ground walnuts, garlic, citrus and olive oil to make the most delicious dressing that can be used over raw salads or grilled or roasted vegetables. Walnuts are also often paired with beets and goat’s cheese, so I like the idea of using them in the dressing.
The dressing is blended using a mini food processor but you can also use crushed walnuts (use the back of your knife). Save leftovers to use over any other cooked veggies the next day.
MORE NUTRITIOUS SALADS YOU MIGHT LIKE
- Beetroot Edamame & Avocado Salad
- Cajun Grilled Salmon & Kale Superfood Salad
- Watercress, Orange, Avocado & Chia Seed Salad
- Rainbow Superfood Salad With Basil Dressing
- Check out my Salad A Day recipe book with 45+ nutritious salad meals
Raw Beetroot Salad With Goat’s Cheese & Walnut Dressing
- Prep Time: 25 mins
- Cook Time: 0 minutes
- Total Time: 25 mins
- Yield: 2 1x
- Category: Salad
- Method: Raw
- Cuisine: French
Spiralized raw beetroot and carrot salad with goat’s cheese and delicious walnut dressing. This gluten-free, vegetarian recipe can be made for lunch or light dinner, or served as an appetizer or a side dish.
For the salad
- 2 medium to large raw beets (I used pink and red)
- 1 large carrot
- 6 slices of goat’s cheese or shaved Pecorino cheese
For the walnut dressing
- 1/4 cup walnuts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 small garlic clove, finely diced or grated
- 1/2 teaspoon maple syrup or raw honey
- 1/4 teaspoon sea salt
- A pinch of pepper
- 1–2 tablespoons water
- Peel and slice beetroots and carrots very thinly or use a spiralizer to make noodles strips.
- Place dressing ingredients in a food processor, blender or a mortar and pestle and grind until fairly smooth. It’s okay to have a few crunchy bits in there.
- Toss beetroot and carrot noodles with 2-3 tablespoons of the dressing (more if you like) and top with goat’s cheese.
I have a vegetable spiralizer gadget at home, which makes gorgeous noodles from almost any vegetable. I absolutely love using it and recommend getting one. Alternatively, you can use a grater or slice the vegetables thinly with a knife or a peeler. Walnuts can be replaced with hazelnuts, almonds or macadamia nuts.
- Serving Size: 2 cups salad with 3 slices goat's cheese & dressing
- Calories: 502
- Sugar: 9.4 g
- Sodium: 1058.8 mg
- Fat: 41.7 g
- Saturated Fat: 10.9 g
- Carbohydrates: 17.3 g
- Fiber: 4.4 g
- Protein: 19.2 g
- Cholesterol: 28.8 mg
SAVE THIS RAW BEET SALAD TO PINTEREST
I love salads with beet root. Now this is something new to try.
Hi … how many servings does this make?