Description
This vibrant Grated Beet Salad combines earthy red beets and sweet carrots with a zesty, tangy dressing made from sherry vinegar, Dijon mustard, honey, and lemon zest. Fresh herbs like parsley and mint add brightness and a refreshing finish, making it a perfect no-cook, healthy side dish or salad for any occasion.
Ingredients
Scale
For the 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
For the 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, vigorously 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 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 all ingredients together thoroughly to ensure the vegetables are evenly coated with the dressing.
- Serve and Garnish: Transfer the tossed salad to a serving bowl. Garnish with the remaining chopped parsley and mint for a fresh and colorful presentation before serving.
Notes
- This salad is best served fresh but can be refrigerated for up to a day to allow flavors to meld further.
- Beets can stain, so handle carefully and consider wearing gloves while grating.
- If sherry vinegar is not available, substitute with red wine vinegar for a similar tangy flavor.
- To make this salad vegan, substitute honey with maple syrup or agave nectar.
- Grate beets and carrots finely for the best texture and flavor absorption.
Nutrition
- Serving Size: 1/8 of recipe (approximately 100g)
- Calories: 85
- Sugar: 8g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 1.5g
- Cholesterol: 0mg
