Prep Time: 20 minutes | Cook Time: 0 minutes | Serves: 6-8
Beets are sweet, crunchy (when raw) and when smaller tend to be less starchy. Although you might not consider biting into a big chunk of raw beet, when shredded very finely they make a delicious relish or addition to your favorite slaw. Beets are a good source of calcium, iron and Vitamins A, B complex and C.
Ingredients
- 1 pound- Beets, red or golden, peeled and grated
- 2 each- Apples, gala or other tart, crisp variety, grated
- 1 cup- Jicama, peeled and grated
- 2 each- carrots, scrubbed, trimmed, grated
- 1/4 cup- red onion, finely minced
- 3 Tablespoons- brown rice vinegar
- 3 Tablespoons- avocado oil
- 2 Tablespoons- coconut aminos
- 1 teaspoon- toasted sesame oil
- 1/2 cup- Almonds, toasted, chopped or sesame seeds
- Salt and Fresh ground pepper to taste
- Optional- fresh choppped cilantro, mint or chives
- 6 oz package – Goat Cheese Chevre
Method
- Place beets, apples, jicama, carrots and red onion in mixing bowl and stir to combine
- In a small bowl mix together brown rice vinegar, avocado oil, coconut aminos and toasted sesame oil.
- Pour dressing over beet relish, stir to combine. Add salt and pepper as needed and optional fresh chopped herbs.
- Divide goat cheese into 8 portions and roll each piece into a small ball. Place 1/2 of chopped toasted nuts or sesame seeds into a bowl. Roll each goat cheese ball into toasted nuts to coat. Place goat cheese on a dish and chill until needed.
- To serve, place Beet Relish on your choice of fresh crispy salad greens and garnish with goat cheese and sprinkle with remaining chopped nuts.
Chefs tips
Substitute goat cheese for fresh raspberries or blueberries for a dairy free, vegan option