Beet, Carrot and Blood Orange Salad with Almond Crusted Macadamia Chevre

I am so ready for spring.  I know it is technically winter, but as far as I am concerned, March is spring, even though it actually starts on the 20th.   My food choices are also being affected by this spring like mind set as well, and I am starting to make more salads mixing in springish ingredients with the winter ones.  

I made one last week combining beets, carrots and blood oranges with greens in a sweet orange vinaigrette.  The color combination was lovely, but the sweetness of the salad was delicious and so light. I even added some macadamia chevre I had on hand for a little richness for a more substantial dish.  
It was perfect with the salad crusted with some crunchy almonds!  I always used to put real chevre on my salads when I ate dairy, but I actually prefer this mac version to that, do not even miss the dairy.  The salad reminded me of spring, and made me wish the local beets and carrots were already in season.  I may have to wait a while for that.  I can not wait for all the snow to melt, but until it does, I can still enjoy beautiful salad and dream about spring.

Beet, Carrot and Blood Orange Salad with Almond Crusted Macadamia Chevre
Serves 2

Macadamia Chevre:
2 cups 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)

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. 
In a small bowl, whisk together dressing ingredients. 
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!

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. nikki
    March 5, 2013 at 02:34

    did you let the macadamia chevre culture in cheese cloth? - it looks like it from the picture with just the chevre wheel .... thanks for all the lovely recipes!

    • March 5, 2013 at 03:00

      No, actually I didn't. I was going to but I thought it tasted wonderful as it was, so I just stored it in the cheesecloth ;). Thank you :)!

  2. Nikki
    March 7, 2013 at 04:44

    Cool thanks! Have you done any herbed macadamia chevres? Thanks for letting me pick your raw creation brain :)

    • March 7, 2013 at 22:40

      Not yet, but I know I will in the future since this one was so good!

    • Nikki
      March 23, 2013 at 21:44

      I made one with almonds and rosemary - it was fantastic - next I am going to try thyme :)

    • March 24, 2013 at 01:17

      That sounds awesome Nikki :)!

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  5. February 20, 2014 at 23:11

    Amy, you are an angel sent down from Raw Food Heaven!<br /><br />Thank you for all the fabulous recipes!<br />xoxo<br />

    • February 21, 2014 at 00:09

      Aww thank you so much, I am happy you enjoy them :)!

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