Name: Beet Walnut Salad
Prep time: 10 min
Total time: 10 min
Yield: 1
Cuisine: Vegan
Ingredients: 2 handfuls of mixed salad greens, arugula or spinach; 1/2 cup peeled and grated carrot; 1/2 cup peeled and grated beet (1 small beet); 1/2 cup red cabbage, very finely chopped (use a mandolin if you have one); 1/4 cup walnut pieces; 1/4 cup raisins, finely chopped dates or cranberries; 1/4 cup balsamic vinegar (sub apple cider, red wine or white wine vinegar); 2 tbsp maple syrup; 1 tbsp extra virgin olive oil (omit if desired); 2 tsp dijon mustard; 2 cloves minced garlic; 1/4 tsp each sea salt and black pepper

Scale

Ingredients

For the Salad (per salad)

2 handfuls of mixed salad greens, arugula or spinach
1/2 cup peeled and grated carrot
1/2 cup peeled and grated beet (1 small beet)
1/2 cup red cabbage, very finely chopped (use a mandolin if you have one)
1/4 cup walnut pieces
1/4 cup raisins, finely chopped dates or cranberries

For the Dressing

1/4 cup balsamic vinegar (sub apple cider, red wine or white wine vinegar)
2 tbsp maple syrup
1 tbsp extra virgin olive oil (omit if desired)
2 tsp dijon mustard
2 cloves minced garlic
1/4 tsp each sea salt and black pepper

Instructions

Add all the dressing ingredients to a container and whisk or shake vigorously.
Place all the salad ingredients in a bowl.
Drizzle with desired amount of dressing and enjoy.

Notes

Dressing makes enough for 3 salads. Adjust the salad ingredients accordingly for how many you’re serving, they don’t have to be exact.

For a lower-calorie salad, use less walnuts and raisins.

Keywords: raw beet walnut salad, beet salad, healthy, easy, summer, spring, plant-based, vegetarian