Hello hello! It feels like forever since we last spoke. If you follow me on Facebook or Instagram you likely saw a message saying that I wouldn’t be blogging or on social media for a couple of weeks, but I somehow forgot to mention it over here so sorry if you were left in the dark.
Anyway, I’ve just returned from 2 weeks in Scandinavia! I’d been wanting to go for ages and since a friend was already planning a trip this summer I jumped on board too. I had a fantastic time- We visited 3 major cities (Gothenburg, Oslo and Stockholm) as well as venturing further afield to lakes, forests and islands.
There was plenty of good food to be had, as I’m sure you can imagine, and I’ll be recapping that side of things on here once I’ve got my photos organized.
For now, I’ve got a new recipe for you which I enjoyed before heading off on holiday.
One of the most popular recipes on Coconut and Berries is my Beetroot & Sweet Potato Salad with Baked Cashew Cheese. It’s so so delicious but very hearty and really a bit wintry for mid-July, so I put a summer spin on it and came up with this lighter, raw alternative- a “Beetroot Ribbon Salad with Mint & Cashew Cheese”.
My spiralizer has been in hibernation most of the winter but since I pulled it out I’ve been using it a lot and remembering how fun it is to make veggie “spaghetti” or ribbons! If you’re looking for more recipes to make the most of your spiralizer, try my 10-Minute (Nearly) Raw Peanut Noodles.
I love beetroots roasted but they’re pretty wonderful raw too. I love how their sweet earthiness offsets the tangy cashew cheese and fresh mint here. If you can’t get behind raw beetroot, though I urge you to give it a chance, using mild-tasting courgette noodles as a substitute would still be tasty.
I was trying out recipes from Artisan Vegan Cheese when I made this recipe so I used the cultured Cashew Chèvre from the book here. I’ve also made the recipe with my own Baked Cashew Cheese which can be used baked or left unbaked to keep the dish completely raw.
- 2 Medium/Large Beetroot, peeled
- 1/2 Recipe Baked Cashew Cheese (Baked or left unbaked) (Approx 1/3 C)
- 1/3 C Chopped mint
- 1 tsp Maple syrup
- 2 tsp Dijon mustard
- 2 Tbsp Olive oil
- 2 Tbsp Apple cider vinegar
- Salt & Pepper
- Spiralize the beetroot and chop the mint.
- Whisk together the ingredients for the vinaigrette and toss well with the beetroot and mint in a large bowl.
- Remove to a serving platter or individual plates and top with dollops of cashew cheese.
- Serve immediately.
Raw beetroot, yay or nay?