Description
A vibrant and refreshing grated beet salad featuring a tangy, slightly sweet dressing made with extra-virgin olive oil, sherry vinegar, and fresh herbs. Perfect as a healthy side dish or light snack.
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
- Prepare 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 emulsified and well combined.
- Toss the vegetables: Add the peeled and grated red beets and carrot to the bowl with the dressing. Then add half of the chopped fresh parsley and half of the chopped fresh mint. Toss everything together thoroughly until the grated vegetables are evenly coated with the dressing.
- Garnish and serve: Transfer the tossed salad to a serving bowl. Sprinkle the remaining parsley and mint on top as a fresh garnish. Serve immediately for best flavor and texture.
Notes
- You can prepare the dressing ahead of time and refrigerate it to allow flavors to meld before tossing with the vegetables.
- Use a box grater or food processor to grate the beets and carrot for convenience and consistency.
- For a vegan option, substitute honey with maple syrup or agave nectar.
- This salad tastes best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 85
- Sugar: 7g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2.5g
- Protein: 1g
- Cholesterol: 0mg
