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Raw beetroot salad with goat's cheese walnut dressing

Raw Beetroot Salad With Goat’s Cheese & Walnut Dressing

  • Author: Irena Macri
  • 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
  • 12 tablespoons water


  1. Peel and slice beetroots and carrots very thinly or use a spiralizer to make noodles strips.
  2. 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.
  3. 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.

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