Description
A fresh and vibrant beetroot salad with a mix of crisp vegetables and a tangy dressing.
Ingredients
Scale
- 2 medium beetroots, peeled and grated
- 1 carrot, peeled and grated
- 1 small red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup walnuts, roughly chopped
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt and pepper to taste
Instructions
- In a large bowl, combine grated beetroots, carrot, red onion, and parsley.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper.
- Pour the dressing over the salad and toss gently to coat.
- Sprinkle chopped walnuts on top before serving.
- Chill for 10 minutes for flavors to blend.
Notes
- For a creamier texture, add crumbled feta cheese.
- Toast walnuts lightly for extra crunch.
- Replace honey with maple syrup for a vegan option.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1.2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: beetroot salad, healthy salad, vegetarian salad, Mediterranean salad