Raw Beetroot Salad Recipes

RAW BEET SALAD

This is a beet recipe for someone who is skeptical of their earthy, rooty flavor. Uncooked beets are less sweet and earthy than they are when boiled or roasted. This is a messy affair, so peel and grate them near the sink.

Provided by Mark Bittman

Categories dinner, easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Raw Beet Salad image

Steps:

Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with the metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
Toss with the salt, pepper, mustard, oil and vinegar. Taste, and adjust seasoning. Toss in the herbs, and serve.

Nutrition Facts : @context http, Calories 97, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 346 milligrams, Sugar 9 grams, TransFat 0 grams

Ingredients

1 pound beets
1 large shallot
Salt and freshly ground black pepper
2 teaspoons Dijon mustard, or to taste
1 tablespoon extra virgin olive oil
2 tablespoons sherry vinegar or other good strong vinegar
Minced parsley, dill, chervil, rosemary or tarragon

RAW-BEET AND CELERY-ROOT SALAD

Bright, crunchy, and infinitely pairable-this healthy side salad brings a lot to the table. It's a good thing then that beets are also a top source of plant-based iron. And when teamed up with citrus like they are here, it makes it more than just delicious-the vitamin C boosts how much of the good-for-you nutrients your body can absorb.

Provided by Shira Bocar

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 9

Raw-Beet and Celery-Root Salad image

Steps:

Combine ingredients in a medium bowl and toss to combine; season with salt and pepper. Serve immediately or transfer to an airtight container and refrigerate up to 3 days.

Ingredients

1/2 celery root, peeled and sliced into thin matchsticks (2 cups)
1 beet, red or golden (or a combination), peeled and sliced into thin matchsticks (2 cups)
1/4 red onion, thinly sliced (1/2 cup)
1 cup packed fresh parsley leaves
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/4 cup toasted pine nuts
1/2 cup shaved Parmesan cheese (1 ounce)
Kosher salt and freshly ground black pepper

RAW BEET SALAD

Provided by Food Network

Categories side-dish

Yield 4 servings

Number Of Ingredients 7

Raw Beet Salad image

Steps:

Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with a metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
Toss with the salt, pepper, mustard, oil, and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve.

Ingredients

1 pound beets
1 large shallot
Salt and freshly ground black pepper
2 teaspoons Dijon mustard, or to taste
1 tablespoon extra virgin olive oil
2 tablespoons sherry vinegar or other good strong vinegar
About 1 tablespoon minced parsley, dill, or chervil; or about 1 teaspoon minced rosemary or tarragon

RAW BEETROOT SALAD

This is an unusual way to serve raw beetroot and it is best made a few hours before serving to allow the flavours to meld together

Provided by NinaK-K

Categories Low Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Raw Beetroot Salad image

Steps:

Mix all the ingredients together in a salad bowl.
Sprinkle on garnish.

Ingredients

2 large raw beetroots, grated
4 ounces sultanas
1 large red onion, chopped very finely
1 teaspoon fresh basil or 1/2 teaspoon dried basil
2 tablespoons olive oil (not extra virgin)
salt and pepper
1 limes, juice of or 1 lemon, juice of
chopped fresh parsley

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