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Raw Beet and Apple Salad

Salad, Vegetables, Raw
Author: Lauren Kelly

Ingredients

  • 1 bunch of Chioggia beets
  • 2 medium size apples
  • 1 handful of mixed salad leaves
  • 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

Instructions

  • 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.