Raw Beet Salad Over Greens

inRecipes, Salad & Dressing Recipes, Side Dish Recipes, Vegan Recipes, Vegetable Recipes, Vegetarian Recipes
  • YIELDS | 4 SERVINGS
  • PREP TIME | 10 MINS
  • COOK TIME | 0 MINS

The salad comes together in just minutes. You’ll love the way the beet mixes with the vinaigrette. This is a vibrant, fresh salad that will complement any meal or is pretty enough to be a standalone dish.

Ingredients

  • 1 pound red or yellow beets, peeled and grated with the large holes of a box grater
  • 1/2 pound carrots, peeled and grated with the large holes of a box grater
  • 4 cups favorite greens, washed and leaves torn
  • 1/4 cup cashews or walnuts, coarsely chopped

Vinaigrette

  • 3 1/2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey, optional
  • 1/2 teaspoon black pepper
  • 1/4-1/2 teaspoon fine sea salt
  • 1 clove garlic, grated
  • 1/4 cup olive oil
  • Zest of 1 lemon
  • Pecorino Romano, optional for serving

Instructions

  1. In a medium bowl, mix the carrots and beets together. Set aside.
  2. In a small bowl, combine the lemon juice, mustard, honey, pepper, salt, and garlic and whisk to combine. Slowly whisk in the olive oil until smooth
  3. Pour the vinaigrette over the beets and carrots and mix well. Season with Kosher salt and freshly ground pepper.
  4. Arrange the greens on a platter and mound the beet mixture over the greens. Sprinkle with the cashews or walnuts and a shower of Pecorino Romano.