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
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 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
