This Beetroot, Walnut & Cashew Cheese Salad is Simple and Delicious!

I have been eyeing off candy beetroots in cookbooks and on social media for years, so you can imagine my sheer delight when I stumbled across them at the farmers market last weekend! How brilliant. I couldn’t decide how to best use them – my initial thought was to re-do a raw beetroot ravioli recipe I wanted to revamp, but unfortunately, the last time I went to Thailand I took my mandolin with me, and it rusted from the salty sea air in my open-air kitchen! So, this salad was what transpired instead. The flavours work so wonderfully here.

I couldn’t decide how to best use them – my initial thought was to re-do my raw beetroot ravioli recipe that was due a revamp, but unfortunately, the last time I went to Thailand I took my mandolin with me, and it rusted from the salty sea air in my open-air kitchen! So, this salad was what transpired instead. The flavours work so wonderfully here.

The flavours work so wonderfully here. It’s a really simple salad to make but incredibly pretty and full of flavours and textures. If you cant find the candy beets, you can use normal beetroots also!

People tend to miss cheese when they go vegan, and this salad is a real treat because the cashew cheese tastes just like a creamy, salty feta in this dish. I used a store bought one from my favourite company Peace Love & Vegetables who do ship around Australia. You are welcome to use any brand though, or if you feel inspired, try making your own!

Ingredients:

  • 1 candy beet thinly sliced
  • 1/2 cucumber thinly sliced
  • 1 radish thinly sliced
  • 1 cup mixed leafy greens roughly chopped (I used baby spinach and kale)
  • 1 blood orange finely sliced (use regular orange if you cant find a blood orange!)
  • 1/4 cup walnuts
  • Several teaspoons of cashew cheese – use as much as your tastebuds fancy
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon
  • 1 teaspoon coconut vinegar or apple cider vinegar
  • 1/2 teaspoon dijon mustard
  • A good pinch of Himalayan salt

Method:

  1. Place the beetroot, cucumber, radish, mixed green leaves, orange and walnuts in a large bowl and mix gently with your hands to combine.
  2. In a small glass or bowl, combine the olive oil, lemon, coconut or apple cider vinegar, mustard and salt and whisk well to combine.
  3. Mix the dressing through the salad and then serve. Feel free to top with extra cashew cheese and walnuts as you wish.

 

Kelly Fielding

Raw Vegan Chef at Raw By Nature
Kelly is a passionate writer and raw/vegan chef who combines her love of writing with her forays into health and wellness. Kelly has travelled and worked extensively across the world in health resorts, detox centers, raw food restaurants and wellness retreats, sharing ways to live simply, mindfully and sustainably.

Her work is regularly published in print media and online, as well as her own website, ‘Raw By Nature’ which offers vibrant nourishing recipes and information about plant-based living. A gypsy heart and lover of nature, Kelly finds inspiration in the world around her and translates her visions into whimsical stories and edible creations.