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Raw Beetroot Salad with Dressing

Naturopath Lauren Glucina
A raw beetroot salad with carrot, kale, fennel and fresh mint – made even more delicious with the addition of toasted pumpkin seeds, sultanas and antioxidant rich goji berries. 
5 from 2 votes
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Salad with dressing
Cuisine Gluten free, Vegan, Vegetarian
Servings 4
Calories 316 kcal

Ingredients
  

RAW BEET SALAD:

  • ½ heaped cup pumpkin seeds
 approx. 100g
  • 1 fennel bulb
  • 1 large beet approx. 200g
  • 1 carrot

  • 1 bunch kale flat leaf (approx. 50g with stalks removed)
  • 1 handful fresh mint leaves approx. 15g
  • 3 tablespoons sultanas
  • 2 tablespoons goji berries

BEET SALAD DRESSING:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • juice of half a lemon
  • 2 teaspoons pure maple syrup
  • 1 teaspoon Dijon mustard

Instructions
 

RAW BEET SALAD:

  • First, dry toast the pumpkin seeds in a pan then set aside.
  • Peel and grate the beet and carrot.
  • Use a mandolin to finely slice the fennel bulb (you can also use a knife).
  • Remove tough inner stalks from the kale, then roll leaves up and finely shred. Tear or roughly chop the fresh mint.
  • Add all ingredients including the goji berries and sultanas to a large salad bowl.

BEET SALAD DRESSING:

  • Whisk all ingredients together in a mug then pour over the fresh salad.
  • Toss well to combine and serve. You may like to further season with salt and pepper.

Notes

  • Kale can be a little bitter, if you massage the dressing into the salad this will soften it and take the edge off
  • Goji berries are optional
  • Nutrition panel is an estimate only

Nutrition

Calories: 316kcalCarbohydrates: 28gProtein: 11gFat: 20gSodium: 124mgFiber: 7gSugar: 14gVitamin C: 32.2mgCalcium: 100mgIron: 4.5mg
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