Zesty Raw Beet Salad
I adore this salad for its vibrant colors and the way the zesty dressing brings the earthy beets to life. It’s a refreshing burst of flavor that’s as nourishing as it is beautiful.
There’s something truly magical about raw beets.
I remember the first time I tried this salad; I was at a potluck, and it caught my eye with its stunning hues.
I’ve been hooked ever since!
The crunch from the carrots and the zing from the dressing make it a delightful experience.
Plus, it’s so easy to whip up, making it a perfect go-to dish when I want to impress my friends without spending hours in the kitchen.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Raw beets can be a little intimidating, but they’re so worth it! They’re packed with nutrients and have a natural sweetness that pairs beautifully with the zesty dressing. If you can't find fresh beets, pre-cooked beets work too—just skip the grating part.
Tips & Notes
- •I like to keep my salad in a glass container in the fridge; it stays fresh for days and makes for a great grab-and-go lunch.
- •Don’t skip the resting time! It really helps the flavors develop and the beets soften slightly.
Recipe Variations
- •Sometimes, I’ll add sliced avocado for a creamy texture—yum!
- •If I want a bit more zing, I’ll toss in some shredded cabbage for extra crunch and color.
Storage & Freezing
Store leftovers in an airtight container in the fridge for up to three days. Just remember to give it a good stir before enjoying it again!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! Just keep the dressing separate until you're ready to serve, so the salad stays fresh and crunchy.
What can I substitute for pumpkin seeds?
Sunflower seeds or even some chopped walnuts would be lovely if you’re looking for a nutty crunch!
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I adore this salad for its vibrant colors and the way the zesty dressing brings the earthy beets to life. It’s a refreshing burst of flavor that’s as nourishing as it is beautiful.
Ingredients
Instructions
- 1
Start by peeling and grating the raw beets and carrots. A box grater or food processor works wonderfully for this. Just be careful—you might end up with pink hands!
- 2
In a large mixing bowl, combine the grated beets and carrots. Toss them together gently.
- 3
Add the finely chopped parsley to the bowl, and give it another gentle toss.
- 4
In a small bowl, whisk together the lemon juice, olive oil, maple syrup, salt, and black pepper until well combined.
- 5
Pour the dressing over the beet and carrot mixture, and mix well to ensure everything is evenly coated.
- 6
Let the salad sit for about 10 minutes to allow the flavors to meld. This is a great time to toast the pumpkin seeds if you haven’t done so.
- 7
Serve the salad topped with the toasted pumpkin seeds for that extra crunch. Enjoy!
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