This salad combines the earthy sweetness of beets with a tangy dressing for a refreshing and healthy dish. Enjoy the simplicity of this raw recipe. Happy cooking!
Ingredients:
- 1 pound beets, grated
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh parsley, finely chopped
- 1 large clove of garlic, minced
- 2 teaspoons Dijon mustard
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
Method of preparation:
Prepare the beets: Peel and grate the beets. You can use a food processor with a shredding attachment or a box grater.
Make the dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, parsley, minced garlic, Dijon mustard, sea salt and black pepper.
Toss the salad: In a large bowl, combine the shredded beets with the dressing. Toss until the beets are well coated.
Serve: The salad can be served immediately, but for best flavour, let it sit for at least 15 minutes before serving to allow the flavours to meld.
