Raw Beet and Carrot Salad


  • 5-6 beets, grated (approximately 3 cups)
  • 1-2 carrots, grated (approximately 1.5 cups)
  • 2-3 cloves garlic, minced
  • 1 small onion, chopped
  • 1.5 tsp mustard
  • 3 TBS lemon juice
  • 1/2 tsp salt
  • 6 TBS olive oil
  • 3/4 cup toasted walnuts
  • 4 oz chevre


Mix the beets, carrots, garlic, and onion in a bowl.
Stir the mustard, lemon juice, and salt together in a jar. Add the olive oil in a steady stream, whisking it into the lemon juice mixture as you go.
Toss the vegetables with the dressing, and sprinkle with the walnuts and chevre to serve.