If you’re on the lookout for a vibrant, fresh, and healthy salad that bursts with flavor and color, this Grated Beet Salad with Fresh Herbs Recipe is absolutely the one to try. I absolutely love how this salad showcases the earthy sweetness of beets combined with zesty fresh herbs, creating a dish that’s light but deeply satisfying. Whether you’re serving it as a side or a refreshing snack, you’ll find that it’s super quick to whip up but feels like a fancy treat.
Why You’ll Love This Recipe
- Quick and Easy: You can have this fresh salad ready in just 15 minutes with zero cooking required.
- Bright and Flavorful: The combination of fresh herbs and a tangy dressing brings out the natural sweetness of the beets beautifully.
- Healthy and Versatile: Packed with nutrients, it’s perfect as a side dish or a light lunch on its own.
- Great Make-Ahead Option: It holds well in the fridge, so you can prepare it in advance for busy days or entertaining guests.
Ingredients You’ll Need
The magic of this Grated Beet Salad with Fresh Herbs Recipe really comes from simple, fresh ingredients that balance each other perfectly. I always love using vibrant beets and bright herbs because they make the salad come alive. When shopping, pick firm beets without blemishes and fresh, fragrant herbs to get the best results.
- Extra-virgin olive oil: Adds a rich, fruity base to the dressing, don’t skip quality olive oil here.
- Sherry vinegar: Gives the salad a mellow acidity with a subtle sweetness that isn’t overpowering.
- Shallot: Provides a gentle oniony bite without being too harsh.
- Dijon mustard: Helps emulsify the dressing and adds a nice tang.
- Honey: Just a touch of sweetness to balance the vinegar’s acidity.
- Grated lemon zest: Brings a fresh citrus aroma and brightness.
- Sea salt: Essential for seasoning and bringing out the flavors.
- Black pepper: Freshly cracked for a mild heat and complexity.
- Red beets: Peeled and freshly grated for a crisp, juicy texture.
- Carrot: Adds sweetness and crunch to contrast the earthiness of the beets.
- Fresh flat leaf parsley: Brightens the salad with its herbaceous notes.
- Fresh mint: Lends a cooling freshness that makes this salad uniquely irresistible.
Variations
I love how versatile the Grated Beet Salad with Fresh Herbs Recipe is—you can easily tweak it to match your preferences or what you have on hand. Sometimes I like to switch up the herbs or add more texture, and it always turns out delicious.
- Add toasted nuts or seeds: I often sprinkle toasted walnuts or sunflower seeds on top for an extra crunch and nutty flavor.
- Use different herbs: If you don’t have mint, fresh dill or cilantro works wonderfully too—I discovered this trick when experimenting one summer!
- Make it vegan-friendly: The honey can be swapped with maple syrup to accommodate vegan diets without losing sweetness.
- Spice it up: Adding a pinch of smoked paprika or red pepper flakes gives it a nice kick if you’re into heat.
How to Make Grated Beet Salad with Fresh Herbs Recipe
Step 1: Whisk together the dressing
Begin by whisking the olive oil, sherry vinegar, minced shallot, Dijon mustard, honey, lemon zest, sea salt, and freshly cracked black pepper in a large bowl. I like to whisk it until it’s fully emulsified—this helps coat the veggies evenly with flavor. A great tip here is to make sure your honey is runny to blend well, or gently warm it up if it’s too thick.
Step 2: Prepare the vegetables and herbs
Peel and grate the red beets and carrot—freshly grated is key because it gives the salad that lovely crisp texture. Toss half of the chopped parsley and mint into the dressing to start building those herbaceous layers. Make sure your herbs are bright green and fresh; I learned that dried or old herbs really dull the flavor here.
Step 3: Toss and serve
Add the grated beets and carrots to the bowl with the dressing and herbs. Toss everything gently but thoroughly until each shred is coated in that zesty dressing. Transfer to a serving bowl and sprinkle the remaining fresh parsley and mint on top for a vibrant, fresh finish. This final touch makes such a difference in presentation and flavor. I discovered this little garnish trick really elevates the salad for dinner guests.
Pro Tips for Making Grated Beet Salad with Fresh Herbs Recipe
- Use a box grater or food processor: For the best texture, I prefer grating by hand, but a food processor with a grater attachment works perfectly if you’re short on time.
- Peel beets carefully: I always use gloves or a plastic baggie over my hand because beet juice can stain your skin.
- Let it sit briefly: After tossing, let the salad rest for 10 minutes to let the flavors meld—it tastes even better the next day!
- Adjust seasoning last: Taste before serving and add extra salt or a squeeze of lemon if it needs a little more zip.
How to Serve Grated Beet Salad with Fresh Herbs Recipe
Garnishes
I usually finish this salad off with a few extra sprigs of fresh mint or parsley on top—it just makes it look inviting and tastes fresh and bright. Sometimes I sprinkle toasted pistachios or crumbled feta cheese over the salad when I want to make it a bit more indulgent. The contrast between the creamy cheese and earthy beets is incredible.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a light summer dinner. I also love serving it alongside creamy hummus and warm pita bread for a Mediterranean-inspired meal. It brightens and balances heavier dishes perfectly.
Creative Ways to Present
For dinner parties, I like to serve this salad in small individual glass jars layered with some crumbled goat cheese and toasted nuts for a stunning presentation. Another favorite is plating the salad with avocado slices and a drizzle of extra olive oil, which adds beautiful color variation and richness. It’s always a hit on the table!
Make Ahead and Storage
Storing Leftovers
I store leftover grated beet salad in an airtight container in the refrigerator, where it stays fresh and flavorful for about 3 days. It’s a great salad to make ahead for busy weeknights. Just give it a quick stir and maybe freshen up the herbs before serving again.
Freezing
From my experience, freezing this salad isn’t ideal because the fresh herbs and raw grated vegetables lose their texture and vibrant flavors after thawing. I recommend enjoying it fresh or refrigerated instead!
Reheating
This salad is best served cold or at room temperature, so reheating isn’t necessary. If your fridge makes it too chilly, simply let it sit for 15 minutes before eating to let those flavors open up again.
FAQs
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Can I substitute other types of vinegar for sherry vinegar?
Absolutely! While sherry vinegar has a unique mellow sweetness that complements this salad beautifully, you can substitute with apple cider vinegar or red wine vinegar if that’s what you have. Just start with a smaller amount and adjust to taste since some vinegars can be more acidic.
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Do I have to peel the beets before grating?
Peeling beets is ideal because their skin can be tough and bitter. However, if your beets are young and fresh, you can give them a good scrub and grate them with the skin on. Just be mindful that the texture could be a tiny bit coarser.
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Can I prepare this salad in advance?
Yes! This salad actually benefits from sitting for a little while as the flavors meld together. Prepare it a couple of hours ahead or even the day before, then garnish with the fresh herbs before serving for that fresh pop.
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What other herbs can I use if I don’t have parsley or mint?
Great alternatives include dill, cilantro, or basil depending on your flavor preference. Each will bring its own unique twist—feel free to experiment and find your favorite combo!
Final Thoughts
This Grated Beet Salad with Fresh Herbs Recipe has become one of my go-to recipes whenever I want something fresh, healthy, and more interesting than your average salad. It’s perfect for those moments when you want to impress with minimal effort—plus, the flavors are always a crowd-pleaser. I hope you’ll enjoy making and sharing it as much as I do; it really brightens up any meal and leaves you feeling nourished and vibrant. Give it a try and let me know how you customize it in your kitchen!
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Grated Beet Salad with Fresh Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
A fresh and vibrant Grated Beet Salad combining sweet beets and carrots with a tangy sherry vinegar dressing, flavored with herbs and a hint of honey. Perfect as a refreshing side dish or a light, healthy snack.
Ingredients
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 fully emulsified and smooth.
- Add the vegetables: Add the grated beets and grated carrot to the bowl with the dressing. Add half of the chopped fresh parsley and half of the chopped fresh mint. Toss everything together thoroughly to ensure the vegetables are evenly coated with the dressing and herbs.
- Garnish and serve: Transfer the tossed salad into a serving bowl. Garnish by sprinkling the remaining parsley and mint on top before serving to add a fresh, vibrant touch.
Notes
- This salad is best served fresh but can be refrigerated for up to 1 day for flavors to meld.
- Use fresh and firm beets and carrots for the best texture.
- Adjust honey and vinegar to taste for desired sweetness and acidity.
- For a nuttier flavor, consider adding toasted walnuts or pecans as garnish.
Nutrition
- Serving Size: 1/8 of recipe (about 100g)
- Calories: 70
- Sugar: 8g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
