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raw beet and apple salad


For the Salad:

  • 1 bunch of Chioggia beets
  • 2 medium size apples
  • 1 handful of mixed salad leaves
  • 1/3 c. fresh basil
  • zest of 1 lime

For the Dressing:

  • 1/2 c. goat cheese
  • 1 tbsp. fresh lime juice
  • 2 tbsp. milk
  • 1 tbsp. olive oil
  • 1 tsp. honey


  1. For the dressing: Zest your lime and reserve it for the salad.
  2. Blitz all of the salad dressing ingredients in a mini food processor (you can also do this by hand with a whisk and room temperature goat cheese).
  3. Season with salt and pepper to taste. The flavor should be tangy with a hint of sweetness.
  4. For the salad: Get yourself a large bowl.
  5. Trim and peel your beets with a vegetable peeler. If the tops look good, wash them and save for stir frys and salads. Thinly slice with a mandolin.
  6. Thinly slice your apples and keep them stacked. Cut vertically into matchsticks.
  7. Add the beets and apples to the bowl. Add a little dressing and season with salt and pepper. Let it sit for 10 minutes or so to soften.
  8. Tear up the basil leaves.
  9. Add the basil and salad leaves to the bowl. Give it a good toss and taste to see if it needs more seasoning or dressing.
  10. Evenly sprinkle the lime zest on top.
  11. Serve straight away.


* Refrigerate any extra goat cheese dressing in an airtight container. It will keep for about a week.