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.
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Course Salad with dressing
Cuisine Gluten free, Vegan, Vegetarian
Servings 4
Calories 316 kcal
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
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.
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
Calories: 316 kcal Carbohydrates: 28 g Protein: 11 g Fat: 20 g Sodium: 124 mg Fiber: 7 g Sugar: 14 g Vitamin C: 32.2 mg Calcium: 100 mg Iron: 4.5 mg