Description
This Grated Beet Salad is a fresh, vibrant, and nutritious dish featuring shredded beets and carrots tossed in a tangy and slightly sweet vinaigrette made with extra-virgin olive oil, sherry vinegar, Dijon mustard, honey, and fresh herbs. Perfect as a light side dish or a healthy appetizer, it highlights natural flavors and crunchy textures.
Ingredients
Scale
Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 small shallot, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon grated lemon zest
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
Salad
- 1 pound red beets, peeled and grated
- 1 large carrot, peeled and grated
- ¼ cup chopped fresh flat leaf parsley
- ¼ cup chopped fresh mint
Instructions
- Make the Dressing: In a large bowl, whisk together the extra-virgin olive oil, sherry vinegar, minced shallot, Dijon mustard, honey, grated lemon zest, sea salt, and freshly cracked black pepper until the mixture is well emulsified and smooth.
- Prepare the Vegetables: Peel and grate the red beets and large carrot, ensuring uniform fine shreds to mix easily with the dressing and create a balanced texture.
- Toss the Salad: Add the grated beets and carrots to the bowl with the dressing along with half of the chopped parsley and mint. Toss everything together thoroughly to coat the vegetables evenly with the vinaigrette and herbs.
- Garnish and Serve: Transfer the salad to a serving bowl. Sprinkle the remaining chopped parsley and mint on top to garnish. Serve immediately or refrigerate briefly to serve chilled for enhanced flavors.
Notes
- This salad is best served fresh but can be refrigerated for up to 24 hours in an airtight container.
- For a vegan option, ensure the honey is replaced with maple syrup or agave nectar.
- You can add toasted nuts like walnuts or pecans for extra crunch and protein.
- Use a box grater or food processor for quick and even grating of beets and carrots.
- Handling beets with gloves is recommended to prevent staining your hands.
Nutrition
- Serving Size: 1/8 of recipe (about 100g)
- Calories: 70
- Sugar: 7g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
