Meat-Free Monday: Beet, Apple & Blue Cheese Salad

Beet, Apple & Blue Cheese Salad

raw beets

This salad is all about texture, contrasting flavours, freshness and health. To add texture, I chose to chop my vegetables in a variety of ways – grate, cube, shred and even spiralise. Also, adding seeds gives it a wonderful crunch. The apple and beet pairs beautifully with the blue cheese and mustard vinaigrette. While the seeds add a great savoury note and the carrots, like the beets and apple, adds sweetness. The kale, adds a great earthiness and of course a ton of healthy!

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raw beets_knife

This salad will be great as a lunch option, a side, or even a starter.

Here’s my video on how to make it.

 

Beet, Apple Blue Cheese Salad

3-4 beets (or 1 large beet or 2 medium beets) – peeled/scrubbed, spiralised or grated

3 Granny Smith apples, chopped and drizzled with lemon juice

2 carrots, peeled, grated

3 kale leaves, shredded

2 handfuls walnuts

2 tbls sesame seeds

handful sunflower & pumpkin seeds

 

For the dressing

1 tbls dijon mustard

2 tbls red wine vinegar

salt and pepper, to taste

1/3 cup extra virgin olive oil

Place the mustard, vinegar, salt and pepper into a bowl, drizzle olive oil while whisking at the same time. Alternatively, place all the ingredients into a jam/mason jar and shake until the oil has emulsified.

Assemble:

Place everything into a large bowl, drizzle with dressing and toss. Serve straight away.

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