Grated beet and carrot salad: the healthiest meal you'll have all week.
P.S. For more salad ideas check out the apple and carrot salad, the classic chicken salad as well as the chockfull of vitamins sour cabbage salad.
Grated Beet and Carrot Salad
A delightful mix of earthy beet sweetness, crisp carrot pepperiness, and a bright lemon vinaigrette.
Ingredients
- 1 beet large
- 4-5 carrots large
Vinaigrette
- 1 tablespoon lemon juice substitute with vinegar, or do ½ tablespoon of each
- 3.5 tablespoons oil vegetable, avocado or olive oil; avoid coconut oil
- salt to taste
- (Optional) pepper to taste
Instructions
Grate the ingredients
- Peel and grate carrots and beets.
Make the vinaigrette
- Combine all vinaigrette ingredients in a small bowl. Whisk them until integrated.
Combine
- Combine vegetables and vinaigrette. Mix well until integrated. (Optional) Leave in the fridge for a couple of hours.
Handling
- Store in the fridge for up to a few hours. Don't reheat or freeze.
Notes
- Tips
Nutrition
Serving: 1of 4Calories: 145kcalCarbohydrates: 9.5gProtein: 1gFat: 12g
Tried this recipe?Let us know how it was!
Maria says
Do you have to cook the beet?
Aida says
Hi Maria! No, the beet is fresh.
Sara says
What kind of vinegar?
Aida says
Any vinegar is fine. White wine vinegar. Regular vinegar. Apple cider vinegar. Even skipping the vinegar and using only lemon juice is fine too.
Jeanette says
How long will this salad keep if refrigerated?
Aida says
Maybe a day. It's best to make it and consume it on the same day.