Raw Beet Salad with Toasted Sunflower Seeds and Goat Cheese
Bright, earthy, and irresistibly fresh, this Raw Beet Salad with Toasted Sunflower Seeds and Goat Cheese is a vibrant celebration of wholesome ingredients and bold flavors. Featuring crisp shredded beets tossed in a zesty citrus vinaigrette made with olive oil, lemon juice, and a hint of honey, this salad is both refreshing and nutrient-packed. Crunchy, golden-brown sunflower seeds add warmth and texture, while creamy goat cheese lends a rich, tangy contrast to the beets' natural sweetness. Finished with a sprinkle of fresh parsley for color and aroma, this easy recipe comes together in just 20 minutes and is perfect as a healthy side dish or a light main course. Whether served immediately or chilled for deeper flavor infusion, it's a stunning and flavorful addition to any table. Keywords: raw beet salad, toasted sunflower seeds, goat cheese, citrus vinaigrette, quick side dish.
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Recipe Information
Ingredients
- 3 medium Raw beets
- 0.25 cup Sunflower seeds
- 0.5 cup (crumbled) Goat cheese
- 2 tablespoons (chopped) Fresh parsley
- 3 tablespoons Olive oil
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and peel the beets. Using a box grater or a food processor fitted with a grating attachment, shred the beets into thin pieces. Place the shredded beets in a large mixing bowl.
In a dry skillet over medium heat, toast the sunflower seeds for 3-5 minutes, stirring frequently, until they are golden brown and fragrant. Remove from the heat and set aside to cool.
In a small bowl, whisk together the olive oil, fresh lemon juice, honey, salt, and black pepper to make the citrus vinaigrette.
Pour the vinaigrette over the shredded beets and toss to combine, ensuring all the beets are evenly coated.
Add the toasted sunflower seeds, crumbled goat cheese, and chopped fresh parsley to the salad. Gently toss the mixture to distribute the ingredients evenly.
Transfer the salad to a serving dish or individual plates. If desired, sprinkle a few extra sunflower seeds and parsley on top for garnish.
Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 2046 mg | 89% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 35.7 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1791 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
