I am THRILLED to say that I handed in my cookbook on Monday! I can’t wait for you all to get this cookbook, I am really proud of it! It’s available on Amazon.com for pre-order now, go ahead and order it now and you will be guaranteed the lowest price 🙂
I am so excited that the fabulous Emilie from The Clever Carrot has been kind enough to share this wonderful recipe with us while I have been busy working. Take it away Emilie….
Raw Beet and Apple Salad
- 1 bunch of Chioggia beets
- 2 medium size apples
- 1 handful of mixed salad leaves
- ⅓ c. fresh basil
- zest of 1 lime
- For the Dressing:
- ½ c. goat cheese
- 1 tbsp. fresh lime juice
- 2 tbsp. milk
- 1 tbsp. olive oil
- 1 tsp. honey
For the dressing: Zest your lime and reserve it for the salad.
Blitz all of the salad dressing ingredients in a mini food processor (you can also do this by hand with a whisk and room temperature goat cheese).
Season with salt and pepper to taste. The flavor should be tangy with a hint of sweetness.
For the salad: Get yourself a large bowl.
Trim and peel your beets with a vegetable peeler. If the tops look good, wash them and save for stir frys and salads. Thinly slice with a mandolin.
Thinly slice your apples and keep them stacked. Cut vertically into matchsticks.
Add the beets and apples to the bowl. Add a little dressing and season with salt and pepper. Let it sit for 10 minutes or so to soften.
Tear up the basil leaves.
Add the basil and salad leaves to the bowl. Give it a good toss and taste to see if it needs more seasoning or dressing.
Evenly sprinkle the lime zest on top.
Serve straight away.
* Refrigerate any extra goat cheese dressing in an airtight container. It will keep for about a week.
Thank you, all of you for all of your support and understanding while I took my little hiatus to write this book. While I only had 6 weeks to complete it, it was a true labor of love and I am so excited for you to get it!