Borscht is first and foremost a colour: that deep red of beetroot, softened by carrot and celery. Here we keep the trio and the dill that always goes with it, but we leave the stockpot aside: the vegetables are simply grated raw, and a cashew dressing brings the creamy touch usually provided by sour cream. With the grating disc of the food processor, everything is ready in a few minutes. A raw vegetable salad that is a real change from the usual.
Raw borscht-style salad with cashew and dill dressing
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Organic lacto-fermented beetroot and white cabbage with cumin
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Ingredients
For the salad
- 220 g grated celeriac
- 220 g grated carrot
- 220 g grated raw beetroot
- 2 spring onions, finely sliced
For the dressing
- 65 g cashew nuts, soaked for 4 hours then drained
- 3 tablespoons filtered and hydrogenated water
- The juice of 1 lemon
- 1/2 teaspoon dried dill
- Salt, to taste (or the equivalent of 1 tablespoon - 15 ml - of seawater)
- Pepper, to taste
Method
- Grate the celeriac, then the carrot and finally the beetroot in the food processor fitted with the grating disc.
- Arrange the grated vegetables on a large platter and scatter over the sliced spring onion.
- Blend all the dressing ingredients in a blender until very smooth. Add a splash of water if it seems too thick.
- Pour the dressing generously over the salad and serve straight away.
Tip
Grate the beetroot last and only mix it with the other vegetables when serving: it colours everything it touches, and the dish looks much prettier in three distinct bands. If you have fresh dill, replace the dried dill with a small chopped handful, added to the dressing after blending. A dash of cider vinegar in the dressing also recalls the characteristic tang of borscht.
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FAQ: your questions about the raw borscht-style salad
Is it possible to eat raw beetroot in a salad?
Yes, and that is the whole point of this recipe: finely grated, raw beetroot is crunchy, slightly sweet and much more fragrant than when cooked. Choose one that is firm and smooth, peel it and then run it through the fine grater so that it stays pleasant to eat. Allow about 220 g for this dish, which is one medium beetroot. If you are trying it raw for the first time, start with reasonable portions while you get used to it.
How do you make a raw beetroot and carrot salad?
Grate both vegetables raw, separately, and combine them just before serving to keep the colours clean. Here, celeriac is added for freshness and spring onions for a bit of bite, with 220 g of each root vegetable. For the seasoning, a squeeze of lemon is enough, or a more indulgent dressing such as the cashew and dill cream in this recipe.
How can I make a cashew dressing easily?
Soak the cashews for 4 hours, drain them, then blend them with a little water and lemon juice until the dressing is perfectly smooth. For this salad, 65 g cashews, 3 tablespoons of water and the juice of one lemon give a dressing that coats well. Adjust the water spoonful by spoonful to get the texture you want, then flavour with the dill, salt and pepper.
How can I cook with cashew nuts?
Soaked and then blended, cashews are an excellent replacement for cream in raw recipes: dressings for raw vegetables, plant-based cheeses, dessert creams or ice cream bases. Their mild taste fades behind herbs, lemon or spices, which makes them very versatile. Whole and plain, they also slip into salads for a little crunch. Just remember to soak them for a few hours for a truly creamy texture.
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