Because the beets aren’t cooked to remove the nutrients, this raw beetroot meal is delicious and wholesome. I looked online for a recipe to use raw beets and found one. To use ingredients I grow and use, I made a few changes. Everyone who gave it a try enjoyed it. On a bed of lettuce with boiled eggs on the side, serve it cold for lunch.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
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
Instructions
- 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.
Reviews
Wonderful, simple recipe. I’m crazy about beets these days and was looking for a new way to use them. Both hubby and I loved it. I grated the beets in the kitchen sink, peel and all, and it made clean up a breeze. Like another person suggested, I served it over mixed greens with an extra drizzle of olive oil and a little more salt and pepper with sharp white cheddar and bakery focaccia bread. Delicious!
Loved this! Would have rated a 5, but I made minor changes. I used golden beets, and white balsamic vinegar (no red mess!). It is delicious and gorgeous.
Great recipe! Quick and easy, I don’t even peel the beets, just grate them up with the skins on. Wonderful over mixed greens with walnuts and goat cheese!
So good! Definitely have to let it sit overnight. I’m going to try it on a roast beef sandwich.
Crisp and refreshing. I took another’s advice and spiralized the beets and was totally lovely.
Great recipe with minimal effort. I peeled the beets and used food processor.
it was fantastic. following the advice of another, I subbed the parsley for cilantro, so good. Definitely going to use this recipe in place of the previous one I used
Easy and yummy. I bought spiralized beets at my local grocery, which made it less messy. The leftovers Tasted even better the second day!
Excellent tasting salad served with a boiled egg, slice of sourdough and cheese for a perfect luncheon with a business associate. It was a hit.
I made no changes and I did not microwave the beets at all as I love the super crunch! Be sure to let it sit a while to well marinate the beets. Definitely will make this again!
These was a very good cold beet salad. I am Polish so beet salad is a favorite among Poles so I did make a change. Polish cooking uses plain white vinegar so I substituted that in place of the balsamic vinegar and added two more tablespoons and one more tablespoon of olive oil. I also did not add parsley something you would not see in Polish beet salad. My husband and I loved it and I would make it again.
I am not a person who eats beets. I wanted to try the recipe since it was raw and I know that there are a lot of really good health benefits to eating beets. I was very pleasantly surprised. I guess I like beets after all. I made the recipe just as it was originally written.
My only change was to add a bit of onion powder. Delicious!
We love beets and even like raw beets but we just could not eat this. I think this is not for Southern taste buds. I made it by the recipe and really tried to like it but just couldn’t.
Made as instructed. A nice slaw type relish; good on sandwiches (try roast pork). Or as a side dish.
Excellent fresh beet salad.
No I didn’t make any changes. I might try backing off the balsamic vinegar a little as it sees a little tart for this dressing. Or add a little sweetener.
Used a 15 oz. can of shredded beet drained. Followed the directions exactly. Refrigerated about an hour. Perfect.
Best BEETS ever!!!! I eat it with everything! So easy to make too!!!!!
Excellent taste and texture. I doubled the dressing because it seemed a bit dry.
I didnt have dijon mustard so I subbed a tsp of yellow mustard and a tsp of worcestershire sauce. Used apple cider vinegar. Kind of tastes like a beet ceasar salad!