This raw beet salad is built on a base of kale and arugula, tossed with a zesty citrus vinaigrette, and piled up with toasty walnuts, salt cured olives, avocado and fresh goat cheese.
I love this raw beet salad in the depths of winter. The fresh flavors and gorgeous colors that are a much needed relief from the heavy, brown food of winter. If you’ve never tried a raw beet, this is your chance!
It’s crisp, a little earthy, and adds the prettiest pop of color to salads. Some people find them bitter, but with the bright citrus dressing and salty wrinkled olives, I doubt you’ll notice or care. I love the combination of flat leaf kale ribbons and arugula here– it’s the perfect mix of flavor and heartiness. But use whatever greens you have on hand or like the most. Add avocado and goat cheese for the creamy factor, and a scattering of toasted walnuts for crunch, and you have a winter salad of your dreams!
Raw beets are less sweet and earthy than they are when boiled or roasted. Eating them raw with sweet apples and carrots tossed with lemon juice is a fantastic, healthy side dish.
can you eat beets raw in a salad?
Raw beets are delicious in salads. They add a subtle earthiness, sweet crunch and beautiful pop of color to salads. Look for gorgeous striped Chioggia beets or golden beets for the mildest flavor. Regardless of the type, I always use the smallest beets when I plan to eat them raw. They’re the sweetest and least bitter.
what does a raw beet taste like?
A thinly sliced raw beet is crispy, slightly earthy and very sweet. They’re best served with bright citrus dressings to balance the earthiness. Red beets will bleed a lot of color, even when raw, so keep them separate until you’re ready to assemble the salad.
How to make a fresh and delicious raw beet salad | Herbalife Nutrition
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