Description
Grated Beet Salad is a vibrant and refreshing side dish that’s quick to prepare, packed with antioxidants and natural sweetness from fresh beets. This plant-based salad combines grated beets, tangy lemon juice, apple cider vinegar, and fresh herbs for a crisp, colorful, and nutritious addition to any meal. Perfect for busy days, it offers a bright flavor and appealing texture that enhances a variety of dishes.
Ingredients
Scale
Main Ingredients
- 3 medium fresh beets, peeled and grated
- 2 tablespoons fresh lemon juice (natural)
- 1 tablespoon apple cider vinegar (natural)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley or cilantro, chopped
- Salt, to taste
- Black pepper, to taste
Optional Ingredients
- 1 small carrot, peeled and grated (optional)
- 1 teaspoon maple syrup (natural) or date syrup (natural), for sweetness (optional)
- 1/2 teaspoon ground cumin or smoked paprika (optional)
- 1 tablespoon toasted walnuts, pumpkin seeds, or sunflower seeds (optional)
- 1 teaspoon orange or lemon zest (optional)
- 1 tablespoon plant-based yogurt (optional)
Instructions
- Prepare the Beets: Wash and peel the fresh beets thoroughly. Using a fine grater, grate the beets into a mixing bowl to create a delicate texture that balances sweetness with a satisfying crunch.
- Mix the Dressing: In a small bowl, whisk together fresh lemon juice (natural), apple cider vinegar (natural), extra virgin olive oil, salt, and black pepper until fully combined. The dressing should taste bright and slightly tangy to contrast the earthiness of the beets.
- Combine Salad Ingredients: Pour the dressing over the grated beets and toss gently to coat all the strands evenly. Add the chopped fresh parsley or cilantro for color and freshness. If desired, stir in grated carrot and any optional ingredients such as spices, nuts, or sweetness at this point.
- Chill and Serve: Transfer the salad to the refrigerator and chill for at least 20 minutes to allow the flavors to meld beautifully. Serve cold or at room temperature for the best crisp and vibrant experience.
Notes
- Choose fresh, firm beets for the sweetest and crispiest texture.
- Hand grating is ideal for texture, but a food processor with a grating attachment can save time.
- Do not skip chilling; resting the salad enhances flavor blending and softens the beets slightly while keeping crunch.
- Adjust the amount of lemon juice and vinegar carefully to balance acidity without overpowering flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This salad does not freeze well, so prepare smaller batches as needed.
- Reheating is not recommended; serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No Cook
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: grated beet salad, beet salad, plant-based salad, fresh beet recipe, gluten free side dish, healthy salad
