Coconut and Berries

Healthy, Vegan Recipes by Emma Potts

Beetroot Ribbon Salad with Mint & Cashew Cheese

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.

Beetroot Ribbon Salad with Mint & Cashew Cheese | coconutandberries.com

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”.

Spiralized Beets

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.

Spiralized Beet Salad

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.

Beetroot Ribbon Salad with Mint & Cashew Cheese | coconutandberries.com

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.

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Beetroot Ribbon Salad with Mint & Cashew Cheese

Yield: 2 Servings

Beetroot Ribbon Salad with Mint & Cashew Cheese

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
    • For the vinaigrette:
  • 1 tsp Maple syrup
  • 2 tsp Dijon mustard
  • 2 Tbsp Olive oil
  • 2 Tbsp Apple cider vinegar
  • Salt & Pepper

Instructions

  1. Spiralize the beetroot and chop the mint.
  2. Whisk together the ingredients for the vinaigrette and toss well with the beetroot and mint in a large bowl.
  3. Remove to a serving platter or individual plates and top with dollops of cashew cheese.
  4. Serve immediately.
http://www.coconutandberries.com/2014/07/18/beetroot-ribbon-salad-mint-cashew-cheese/

Beetroot Ribbon Salad with Mint & Cashew Cheese | coconutandberries.com

Raw beetroot, yay or nay?

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Comments

  1. 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 :)

  3. 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 😉

  5. 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!! :)

  6. 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.

    • 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!

  9. 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!

  10. 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.

    • 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.

  13. 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!

    • 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.

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