Raw beet salad


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!


  • 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.

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