raw beet salad with citrus vinaigrette

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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.

  • Author: Indi Hampton
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Category: Salad
  • Method: Tossed
  • Cuisine: American


citrus vinaigrette

  • 1 lemon
  • 1 lime
  • 1 orange
  • 2 tbsp white wine vinegar
  • 1 tbsp honey
  • 1/2 tsp kosher salt
  • Freshly ground black pepper
  • 2/3 extra virgin olive oil

raw beet salad

  • 3 small beets
  • 1 bunch flat leaf kale, washed and patted dry
  • 4 cups baby arugula
  • 1 avocado, halved, pitted and sliced
  • 2 oz fresh goat cheese
  • 1/3 cup salt cured olives, pitted
  • 1/3 cup toasted walnuts, chopped


citrus vinaigrette

  1. Zest the lemon, lime and orange and scrape into a glass jar. In a separate bowl, combine the juice of half the orange, all of the lemon and all of the lime.
  2. Measure out 1/4 cup of the combined juice and add it to the jar with the zest. Add vinegar, honey, salt and pepper and mix. Whisk in olive oil until combined, taste and add more salt or pepper if needed (for the creamiest dressing, use an immersion blender to combine).

raw beet salad

  1. Cut the tops and bottoms off the beets, then peel. Use a mandoline to slice beets into very thin slices, about the thickness of a dime.
  2. Remove ribs from kale and discard. Stack portions of leaves, roll up into a tight cigar and slice crosswise into 1/4-inch ribbons. Place in a large bowl with arugula and toss with half of the dressing.
  3. Transfer to a serving platter. Add shaved beets to the greens. Top avocado, goat cheese, olives, and walnuts. Drizzle with more dressing, if desired, and serve.