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.
Ingredients
- 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
Instructions
- 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?
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Kari @ bite-sized thoughts says
Welcome back Emma - Scandinavia is high on my list of places to visit too, so I look forward to your recap posts. I love this idea for beetroot too! I have never thought to spiralise it but I can imagine how good it would be. It’s perfect for this hot weather as well
Coconut and Berries says
Thanks Kari. I had a lovely time but it’s still nice to be back.
I’ve got so much blog reading to catch up on!
flavourphotos says
BEAUTIFUL! With a capital everything.
Also look forward to reading about your adventures. x
Coconut and Berries says
Thank you. Looking forward to writing about them! Had such a great time 😀
Sharon @ Bit of the Good Stuff says
Hey there welcome back! What an incredible trip you’ve just been on. I’ve always wanted to go to Scandinavia. Can’t wait to hear more about your adventures and see your pics. I know they’re going to be stunning ♥
Your beetroot salad looks so delicious and refreshing. I love raw beetroot so I know your recipe will be perfect for me. I love how pretty spiralised veggies turn out. Yet another gadget for my kitchen ‘need’ list 😉
Coconut and Berries says
Thanks for the welcome home wishes! Scandinavia’s such a beautiful part of the world. You must experience it some day.
Annie says
Absolutely gorgeous - especially with those lovely bits of cheese!
Coconut and Berries says
Thank you Annie. I’m a little bit mad about nut cheese 😉
The Vegan 8 says
Soooooo glad you are back Emma!!!!!! This dish looks gorgeous and colorful! That cheese looks so amazing, especially with the mint added to it. I have never seen spiralized beetroot, so that’s a great idea. Can’t wait to hear about your trip and photos in the coming posts!!
Coconut and Berries says
Thank you for the lovely warm welcome home Brandi It’s good to be back to my kitchen!
Looking forward to writing/sharing my pics from the trip.
Johanna GGG says
hope you had a great holiday - I would love to go to Scandinavian and these beetroot noodles make a spiraliser look so much more attractive than zucchini noodles do - perhaps they are such a new idea rather than zucchini noodles which I have seen quite a lot now - they make the salad look so beautiful - nice to have you back.
Coconut and Berries says
I got a little bored of courgette noodles so the beetroot was a fun change. Though now I’m actually back into spiralizing courgettes as I’ve discovered a new, delicious sauce to use with them
Thanks for the warm welcome back!
Caitlin says
the beets look so good spiralized! and i love the cashew cheese on there, too. can’t wait for your holiday recap!
Coconut and Berries says
Thanks Caitlin! I know not everyone’s as mad about beetroot as me, but this one’s definitely a winner!
Lauren (@poweredbypb) says
I’m not sure I’ve ever eaten raw beetroot, I love it juiced though. Hope you had a great trip, I went to Oslo last year and loved it.
Coconut and Berries says
Cool that you were in Oslo last year! I didn’t love the city itself but the scenery beyond was breathtaking. Recap coming soon…
Cadry says
What a stunning dish! I’m not a beet fan (although, I don’t mind raw beet quite as much as cooked). However, I can’t help but be taken by your gorgeous dish! I look forward to seeing your travel photos!
Coconut and Berries says
Thanks Cadry. I know beetroot can be a divisive vegetable! This would be yummy with zucchini noodles instead- just keep the dressing, mint & cashew cheese.
Sharon says
Glad you had a nice trip. Was it hard to be vegan in those cities? Thanks for the great recipe. I love beets cooked or raw.
Coconut and Berries says
Thanks Sharon. It wasn’t hard at all. Even if it isn’t veganism that is leading the way in Scandinavia, it’s a very eco-friendly and health conscious part of the world, both of which mean lots of vegetarian and vegan food! Full recap coming soon.
laura@wholeheartedlyhealthy says
I’ve never tried making noodles with beetroot! Definitely going to try that
Coconut and Berries says
Great. I love them. Nice change from courgette too
Jacqueline Meldrum says
Welcome back Emma. loving the salad and I need that gadget.. How brilliant is that!
Coconut and Berries says
Thanks Jac. It was a great trip but it’s pretty nice to be back in my kitchen!
Ceara @ Ceara's Kitchen says
I hope you had an amazing time travelling Scandinavia - I would love to hear more about your trip!! I have always wanted to visit the Scandinavian region but have hesitated booking a trip there because I’ve heard it is just sooo expensive! Did you have a similar experience?
And this salad - I love beet salad and LOVE that you have spiralized the beets in this recipe. I will definitively be trying this out!!! Pinned!
Coconut and Berries says
Thanks a lot Ceara! And I will posting about the trip soon so stay tuned. I’m afraid it is true about the cost…pretty darn expensive. Still very much worth a visit though.
Thalia @ butter and brioche says
what an awesome salad idea.. definitely perfect for summer. will be recreating this in my kitchen. thanks for the inspiration!
Coconut and Berries says
Thanks Thalia, let me know how you like it if you try it/similar.