(Note: this post was originally published on September 15, 2019. It has since been updated with a few tweaks.)
Prepare to be wowed; this root vegetable salad takes humble carrots and beets and turns them on their heads in a way that is unexpected, fresh, and very colorful. You'll want to make this stunning raw fall salad for all your events this season.
Usually when we think of fall veggies, we think of Thanksgiving-esque preparations like roasting and of big fall flavors like rosemary and cranberry. This salad is a surprising twist on beets and carrots because it keeps them raw and pairs them with a bright, lemony dressing and a unique pistachio dukkah topping. It's a great transitional dish for early fall, when these gorgeous veggies are at their prime but you're not quite ready for roasting yet.
Skeptical about this no-cook approach? Keep reading to unlock all my secrets for transforming raw beets from crunchy to fabulous.
Using raw beets may sound a little bizarre, but I promise it works. The key is slicing them very thinly with a mandoline and bathing them in an acidic marinade to help them soften. The combination of super-thin slices and a lemony marinade yields beets that are vibrant, tender, and flavorful, while still feeling hearty.
I've shown this root vegetable salad with chioggia (a.k.a. candy cane) beets, which have an amazing color. This recipe will also work with yellow beets, although it might not be as eye-catching. If you use yellow beets, make sure to get them into the marinade right away, since they tend to brown quickly. I don't recommend using red beets; they have a more assertive flavor and will stain the rest of the salad red.
Although the veggies themselves are great, the true star of this dish is a magical, crunchy topping. It's a (very) non-traditional version of dukkah, which is an Egyptian nut and spice blend. Dukkah is usually made with hazelnuts and sesame seeds; it's packed with flavor from spices like cumin and coriander. It adds a fun, crunchy twist on top of salads, grilled veggies, and proteins.
This lemon pistachio dukkah is the same concept, but with a different flavor profile. It uses pistachios, sesame seeds, and lemon zest to bring complexity but also brightness to this raw fall salad. I highly suggest making a double batch and putting it on everything from salads to roasted veggies to nourish bowls; it's easy, crunchy, a bit decadent, and packed with flavor.
Like most salads, this one is amenable to customization. Feel free to use a combination of chioggia and yellow beets, or try using multi-colored carrots. The recipe calls for arugula since it adds a peppery bite, but you could swap in any other delicate greens you enjoy.
If you want to make this root vegetable salad into a meal, try plating it on top of a bed of farro and/or serving it with some big dollops of this lemon hummus. You could also add a grilled protein or even top it with crunchy roasted chickpeas.
You can easily prepare this raw fall salad ahead of time, so it's a great option for entertaining. Feel free to make the lemon pistachio dukkah the day before; just keep it in a sealed container in the fridge. You can also marinate the veggies for as long as a couple hours, so feel free to get them going well before your guests arrive. When you're ready to serve, just toss the arugula into the salad at the last minute and top the salad with dukkah.
Here's what you'll need for this raw fall salad recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
Are you excited to try this colorful and fresh root vegetable salad? It's a versatile dish that works from late summer through the end of fall since it combines classic fall veggies with a vibrant lemon pistachio dukkah, all in an unexpected raw preparation. It's easy to make, is make-ahead friendly, and has a stunning appearance, so it's a perfect dish for entertaining.
This raw beet salad would even be at home on your Thanksgiving table, where something bright and crisp is a lovely addition to all the heavier classics. You may never go back to boring roasted beets again!
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
Golden (Superfood Turmeric) Hummus
A delightfully fresh dish for fall, this colorful root vegetable salad features a rainbow of seasonal produce with a decadent nutty crumble on top. If you've never had raw beets before, prepare to be amazed.
For the Veggie Marinade
For the Salad
For the Lemon Pistachio Dukkah
Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.
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