Beet, Carrot And Blood Orange Salad With Almond Crusted Macadamia Chevre

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Beet, Carrot And Blood Orange Salad With Almond Crusted Macadamia Chevre

Yield: 2 Servings


    Macadamia Chevre:
  • 2 cups UKWAZI macadamias, soaked 8 hours
  • 1/4 cup lemon juice
  • 1/2 tsp sea salt
  • 3-4 Tbsp filtered water or more as needed
  • 1 Tbsp olive oil
  • 1 Tbsp orange juice
  • 1 Tbsp cider vinegar
  • 2 tsp raw coconut nectar or agave nectar
  • 1 tsp dried thyme
  • sea salt to taste
  • 4 cups baby lettuces
  • 1 large organic carrot, cut julienne
  • 1 medium organic red beet, cut julienne
  • 2 small blood oranges, peeled and sliced widthwise
  • 3/4 cup raw almonds, soaked, sprouted, and dried (divided)


  1. To make the chevre, combine the macadamias, lemon juice, sea salt and 3 Tbsp water in a food processor and process until smooth (adding a Tbsp of water at a time if needed to create a chevre like consistency. You do not want it too watery though). Remove from the food processor and divide in half, reserving half for another use (store in the fridge). Divide the remaining half in two and roll each half into logs. Set aside in the fridge while you prepare the rest of the salad.
  2. In a small bowl, whisk together dressing ingredients.
  3. In a large bowl, combine the lettuce, carrots, beets, and oranges and pour over dressing. Toss to coat evenly then place on two serving plates. Chop 1/4 cup of the almonds finely, and roll the chevre logs in it to coat. Place the chevre on the plates with the salad. Sprinkle the remaining almonds over the salad and serve!


Recipe by Raw Food Recipes

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