Grated Beet Salad
A refreshing Grated Beet Salad with vibrant colors and flavors.
Equipment
- bowl
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
Preparation
- In a large bowl, whisk together the olive oil, vinegar, shallot, Dijon, honey, lemon zest, salt, and pepper until emulsified.
- Add the beets, carrots, half the parsley, and half the mint, then toss until coated.
- Transfer the salad to a serving bowl and garnish with the remaining parsley and mint before serving.
Notes
This salad is best served fresh. You can adjust the ingredients to taste.
Nutrition
Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 200mgPotassium: 450mgFiber: 4gSugar: 8gVitamin A: 200IUVitamin C: 15mgCalcium: 4mgIron: 6mg
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