Raw Beet Salad

This raw beetroot recipe is yummy and nutritious because the nutrition isn't cooked out of the beets. I was looking for a way to use raw beets and found a recipe online. I changed it a bit to use ingredients that I grow and use. Everyone who has tried it liked it. Serve it cold for lunch on a bed of lettuce with boiled eggs on the side.

Prep Time:
15 mins
Total Time:
15 mins
Servings:
4
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Ingredients

1 pound beets, grated

2 tablespoons balsamic vinegar

1 tablespoon extra-virgin olive oil

1 tablespoon finely chopped fresh parsley

1 large clove garlic, minced

2 teaspoons Dijon mustard

¼ teaspoon sea salt

⅛ teaspoon freshly ground black pepper


Directions
Directions
Stir grated beets, vinegar, oil, parsley, garlic, mustard, salt, and pepper together in a bowl. Serve immediately or for best results, refrigerate for 2 to 3 hours before serving.


Nutrition Facts
(per serving)
89
Calories
4g
Fat
13g
Carbs
2g
Protein

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