I adore this salad so much, I am huge beetroot fan and the flavour combinations used here are a match made in heaven. I defy even the most beet hating, not love this.
It can be served on individual plates for a smart starter, you can use hazelnuts instead of walnuts, and if you‘re lucky enough to get your hands on some blood oranges, use them. But regular oranges taste just as good.
I think fresh dill is essential to lift this dish and works so beautifully with both the beetroot and orange.
As for the cream cheese, feel free to make your own versions using cashew or almonds but I have found a wonderful brand that make great almond cream cheese and yogurts Nush Foods. They are also British! I have attached a link so you can check them out. But any dairy free shop brought plant based version will work, just use your favourite.
It‘s not a labour intensive salad and all elements can be ahead and stored in the fridge until you‘re ready to serve.
4 medium beetroot
1 cup toasted walnuts
Fresh dill to serve
Creamy Dill Cheese
150g Almond cream cheese or other vegan cream cheese
Zest of 1 orange
1 tsp lemon juice
1 tbsp. fresh chopped dill
1 heaped tablespoon of Wholegrain Mustard I like Grey Poupon
¼ cup EVOO (Extra Virgin Olive Oil)
2 tbsp. maple syrup
Juice from 1 lemon
Reserved juice from orange peeling
Salt and pepper
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