Apple, Beet & Hazelnut Salad Recipe

A healthy starter served with a lemon tamari vinaigrette.


Apple Beet Salad With Lemon Tamari Vinaigrette
1 garlic clove, finely diced or crushed
1 tsp finely diced shallot
1 tbsp lemon juice
2 tsp tamari
1 tsp maple syrup
2 tsp chopped fresh rosemary
1 tsp chopped fresh sage
1/2 tsp red pepper flakes (optional)
1/4 cup olive oil
2 medium beets, grated or julienned
2 green apples, grated or julienned

Baked Hazelnut “Cheese”
1 cup hazelnuts, soaked in 1 tbsp miso and
2 cups water overnight (reserve liquid)
2 tbsp lemon juice
1 tbsp tahini
1 tbsp nutritional yeast
1 tsp salt
1 garlic clove

Sesame Mustard
2 tbsp tahini
2 tbsp lemon juice
2 garlic cloves
2 tsp tamari
1/4 tsp cayenne pepper
2 tsp Dijon mustard
2 tsp maple syrup
1/2 tsp grated fresh ginger (optional)
1/3 cup olive oil
2 tbsp water


Apple Beet Salad With Lemon Tamari Vinaigrette

Step 1: In a food processor or blender, blend all ingredients except beets and apples, until emulsified.

Step 2: In a bowl, toss apples and beets together with vinaigrette. Marinate for at least 30 minutes in refrigerator.

Baked Hazelnut “Cheese”

Step 1: Preheat oven to 350°F.

Step 2: Drain hazelnuts, reserving soaking liquid. In a food processor or blender, purée hazelnuts with remainder of ingredients. Add reserved soaking liquid if mix is too dry.

Step 3: Blend until it just comes together, like an extremely wet dough.

Step 4: On a lightly oiled baking sheet, crumble or drop the cheese in small chunks and bake for 10 minutes, until firm to the touch and slightly golden.

Sesame Mustard

Step 1: In a food processor or blender, purée all ingredients until smooth.

To plate, place a small amount of mixed greens on a plate. Top with about 1/3 cup apples and beets. Spoon Sesame Mustard around perimeter of plate and sprinkle Hazelnut Cheese over apples and beets.

See more recipes from Mérida Anderson.

Reprinted with permission from Mérida Anderson’s Vegan Secret Supper (2013 Arsenal Pulp Press).