Beeetroot Ribbon Salad with Mint & Cashew Cheese

Give zucchini noodles a break and try raw beet noodles instead!

2 Medium/Large Beetroot, peeled
1/2 Recipe Baked Cashew Cheese (Baked or left unbaked) (Approx 1/3 C)
1/3 C Chopped mint

For the vinaigrette:
1 tsp Maple syrup
2 tsp Dijon mustard
2 Tbsp Olive oil
2 Tbsp Apple cider vinegar
Salt & Pepper

View the full recipe at Coconut and Berries →