Description
A vibrant and refreshing Grated Beet Salad featuring fresh beets and carrots tossed in a tangy sherry vinaigrette with aromatic herbs for a perfect light side dish or 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 olive oil, sherry vinegar, minced shallot, Dijon mustard, honey, grated lemon zest, sea salt, and freshly cracked black pepper until the mixture is well emulsified and smooth.
- Combine the Vegetables and Herbs: Add the peeled and grated beets and carrots into the bowl with the dressing. Then add half of the chopped parsley and half of the chopped mint. Toss everything thoroughly until all the vegetables are evenly coated with the dressing and herbs.
- Garnish and Serve: Transfer the dressed salad into a serving bowl. Garnish with the remaining parsley and mint on top just before serving to add fresh flavor and a burst of color.
Notes
- Use fresh, firm beets for the best texture and flavor.
- Peel and grate the beets and carrots just before assembling the salad to maintain freshness and avoid browning.
- Adjust honey amount to taste for sweetness balance.
- This salad can be prepared ahead and refrigerated for up to a day, but garnish with herbs just before serving.
- Shallots add a mild onion flavor; red onion can be substituted if needed.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 90
- Sugar: 7g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
