Description
A fresh and vibrant grated beet salad featuring a tangy sherry vinegar dressing, fresh herbs, and a hint of honey, perfect as a light side dish or healthy appetizer.
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 well emulsified and smooth.
- Add the vegetables and herbs: To the dressing, add the peeled and grated beets, peeled and grated carrot, half of the chopped fresh flat leaf parsley, and half of the chopped fresh mint. Toss everything together thoroughly until the vegetables are completely coated with the dressing and the herbs are evenly distributed.
- Assemble and serve: Transfer the tossed salad to a serving bowl and garnish with the remaining parsley and mint. Serve immediately as a refreshing and healthy salad.
Notes
- For best flavor, peel and grate the beets and carrots fresh before assembling.
- You can prepare this salad a few hours ahead and keep refrigerated; toss again before serving to redistribute dressing.
- Adjust the honey and lemon zest to balance sweetness and acidity to your taste.
- This salad is naturally gluten free and vegetarian-friendly.
Nutrition
- Serving Size: 1/8 of recipe (approximately 100g)
- Calories: 75 kcal
- Sugar: 7 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
