Vibrant Grated Beet & Carrot Salad with Tangy Vinaigrette

This Grated Beet & Carrot Salad is a colorful and refreshing dish that can be made in minutes, perfect for busy weeknights.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Appetizer

Cuisine: Vegetarian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vinaigrette

1/4 cup Olive Oil or avocado oil for a different flavor
2 tablespoons Orange Juice freshly squeezed recommended
1 tablespoon Dijon Mustard or yellow mustard as a substitute
1 tablespoon Maple Syrup or honey/agave syrup alternatives
2 tablespoons Rice Vinegar or apple cider vinegar acceptable
1/2 teaspoon Ground Coriander or cumin for a similar flavor
to taste Salt adjust based on dietary needs

For the Salad

2 medium Beets grated, can use golden beets for milder flavor
2 large Carrots grated, can mix in sweet potatoes for variation
1 handful Chives chopped, or green onions as substitute
1 handful Parsley freshly chopped, or cilantro for a twist

Equipment

Box Grater
medium bowl
mixing bowl
whisk

Method

Preparation

In a medium bowl, whisk together the vinaigrette ingredients until emulsified. Set aside.
Grate the beets and carrots and combine them in a large mixing bowl.
Chop the chives and parsley and add to the vegetables, tossing gently to combine.
Pour the vinaigrette over the salad and toss thoroughly to coat evenly.
Let the salad sit at room temperature for about 10 minutes to allow flavors to meld.
Garnish with additional chives and parsley before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 200mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 100IUVitamin C: 25mgCalcium: 4mgIron: 6mg

Notes

Serve this no-cook salad as a standalone dish or over greens for a nutritious meal.

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