Hello again! It has been ages since I posted a recipe. Despite this salad being a staple in F’s and my dinner rotation, I realized when we had it last week that I’ve never actually posted the recipe for it. Allow me to make up for that below.
F introduced me to this juicy combination of grated beet(root) and carrot with raisins and walnuts, all doused in a generous glug of vinegar — sometimes balsamic, sometimes white wine — and olive oil. Goat cheese was my addition, for creaminess and extra protein. Add a bit of nice bread and butter and you have yourself a meal.
This salad is the picture of health and is quick and easy to put together on a weeknight. We usually use pre-cooked beet(root)s — lazy, I know — but you are welcome to roast or boil fresh beet(root)s for this salad. We never measure the ingredients: sometimes we use more carrots, sometimes more beet(root)s. Go for whatever you prefer and whatever you have around. Goat cheese is optional but highly recommended. Feta would work well, too.
Also, do take the time to finely grate the vegetables — it’s worth it for the juiciness and denseness that you get. We’ve taken a shortcut by using the larger/standard grater size, but it’s not quite as good.
Beetroot & Carrot Salad with Raisins, Walnuts, & Goat Cheese (original recipe from the wonderful F)
- 4 small or 2 large beet(root)s (pre-cooked, roasted, or boiled), finely grated
- 3-4 medium carrots, finely grated
- ~1/4 cup raisins
- ~1/4 cup walnut pieces
- optional: 100-200g goat cheese
- to taste: balsamic or white wine vinegar, olive oil, salt, & pepper
- Wash and finely grate the beet(root) and carrots into a large salad bowl.
- Add the raisins and walnuts to the bowl.
- Dress the salad with olive oil, vinegar, salt, and pepper. Toss thoroughly.
- Serve and add the goat cheese to individual portions.
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