Raw Beet Salad with Parsley & Macadamia Nut

raw beetroot salad

raw beet salad

I still have Hugh Fearnley-Whittingstall’s cookbook River Cottage Veg Everyday from the library, I’ve extended my loan and I just can’t seem to give it back. What relevance does that have to a raw beet salad you ask?

Well, the lovely Hugh has a raw beetroot and walnut salad which is where the inspiration for this recipe came from. I have been wanting to do a raw beet salad for ages to see if I could really get into them raw. And the answer is yes.

raw beetroot salad

Whilst my photography doesn’t look that stunning and the list of ingredients maybe not that dazzling either, I can tell you with the help of time, by marinating the beetroot in the dressing for 20 minutes before eating, and macadamia’s this salad is more-ish.

In fact I’m quite sure any old nut would do, so long as it has crunch.

Why I am obsessed with beets? I was going to wow you with science, but got sidetracked instead by these awesome fun facts about beetroot:

Nature’s Viagra – One of the earliest known benefits of beetroot is its use as an aphrodisiac during the Roman times. And it wasn’t all folklore as it has been found to contain high amounts of boron, which is directly related to the production of human sex hormones.
Getting in the mood – Beetroot contains betaine, a substance that relaxes the mind and is used in other forms to treat depression. It also contains trytophan which is also found in chocolate and contributes to a sense of well being.

Anyway, there’s a whole site dedicated to the goodness of beetroot (who knew?!) so you can check out the more intelligent facts yourself. Go to www.lovebeetroot.co.uk

Raw Beet, Parsley & Macadamia Nut Salad
Wunda Woman Wellness: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • 1 beetroot, peeled and grated
  • ½ cup parsley, roughly chopped
  • ¼ cup macadamia nuts, crushed
  • 1 teaspoon raw honey
  • 1 tablespoon lemon juice
  • 2 tablespoons cold pressed olive oil
  1. Mix the honey, lemon juice and olive oil together in a cup with a fork until well mixed.
  2. Pour over the grated beetroot and let sit for 20 minutes.
  3. Add the parsley and macadamia nuts and serve.



Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: