Raw Beetroot Salad With Walnut Dressing and Goat’s Cheese
Try this Raw Beetroot Salad With Walnut Dressing and Goat’s Cheese recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- for the dressing
- 1/4 cup extra-virgin olive oil
- 1/4 tsp sea salt
- 2 tbsp lemon juice
- 1/4 cup walnuts
- 1 medium carrot
- pinch of pepper
- for the salad
- 1 small garlic clove finely diced or grated
- 2 medium raw beets (i used pink and red)
- 4-5 slices of goat’s cheese or shaved pecorino cheese
- 1/2 tsp maple syrup or raw honey
- Carbohydrate 10.2546050063367 g
- Cholesterol 0 mg
- Fat 72.5462601707676 g
- Fiber 3.67210003568142 g
- Protein 8.23142000650974 g
- Saturated Fat 8.5292860223192 g
- Serving Size 1 1 -2 (155g)
- Sodium 472.938000004063 mg
- Sugar 6.5825049706553 g
- Trans Fat 3.23490200566705 g
- Calories 699 calories
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 ok 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.
