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Carrot and Beetroot Salad
This vibrant Carrot and Beetroot Salad is a feast for the eyes and the palate. Bursting with colors and nutrients, the earthy sweetness of beetroots pairs beautifully with the crispness of fresh carrots. Tossed in a zesty and tangy vinaigrette, this salad not only refreshes the senses but also celebrates the roots of healthy eating. Historically, beetroots have been used for centuries in various cultures for their medicinal properties, while carrots were considered a delicacy in ancient times. This salad is perfect for a light lunch, a side dish at dinner, or a picnic treat.
Servings: 4
Ingredients
- Fresh carrots
- 2 cups, grated
- Beetroots
- 2 cups, grated
- Fresh parsley
- 1/4 cup, chopped
- Lemon juice
- 3 tablespoons
- Olive oil
- 3 tablespoons
- Dijon mustard
- 1 tablespoon
- Honey
- 1 tablespoon
- Salt
- to taste
- Black pepper
- to taste
Instructions
- Begin by washing and peeling the beetroots and carrots. Grate them using a box grater or food processor, then place them in a large mixing bowl.
- Add the chopped parsley to the bowl with the grated vegetables.
- In a separate small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until well combined to create a smooth dressing.
- Drizzle the dressing over the carrot and beetroot mixture. Toss everything together until the vegetables are well coated in the dressing.
- Cover the salad and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad another gentle toss and adjust seasoning if necessary. Serve chilled and enjoy the colorful crunch!
Dietary Information
Servings: 4 • Dish Type: Salad • Prep Time: 15 minutes • Marinating Time: 30 minutes • Calories: 150 • Fat: 10g • Carbs: 15g • Protein: 2g • Sodium: 150mg • Sugar: 5g
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