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Raw beetroot salad with goat's cheese walnut dressing

Raw Beetroot Salad With Goat's Cheese & Walnut Dressing

Prep Time: 25 minutes
Total Time: 25 minutes
Author: Irena Macri
Servings: 2
Course: Salad
Cuisine: French
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Calories: 542kcal
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.

Ingredients 

For the salad

  • 2 medium to large raw beets I used pink and red
  • 1 large carrot
  • 6 slices goat 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

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 542kcal | Carbohydrates: 8g | Protein: 19g | Fat: 50g | Saturated Fat: 17g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 21g | Cholesterol: 41mg | Sodium: 649mg | Potassium: 226mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6948IU | Vitamin C: 8mg | Calcium: 156mg | Iron: 2mg
Keywords: Goat Cheese, Homemade Dressing, Raw Salad, Vegetarian, Vegetable Side, side salad recipe, Beetroot Recipes
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