Have you ever tried eating beets raw? If you’ve only ever had them roasted or boiled, you are in for a treat! When eaten raw, beets are wonderfully crunchy, earthy, and surprisingly sweet. This vibrant, jewel-toned salad is the perfect way to experience them. It’s incredibly simple to make—ready in just 20 minutes—and features a punchy sherry-mustard vinaigrette that perfectly balances the natural sweetness of the beets. It’s a refreshing, healthy, and stunningly beautiful dish that will change the way you think about this amazing root vegetable!
Ingredients
• 1 to 1.5 lbs / 450 to 680g beets, preferably small
• 2 large shallots
• Salt and freshly ground black pepper, to taste
• 2 tsp / 10g Dijon mustard
• 1 tbsp / 15ml extra virgin olive oil
• 2 tbsp / 30ml sherry vinegar
• 1 sprig fresh tarragon, minced (optional)
• 1/4 cup / 15g chopped fresh parsley
Instructions
1. Shred the Vegetables: Peel the beets and shallots. In a food processor, carefully pulse them together until the beets are shredded but not puréed. Alternatively, grate the beets by hand using a box grater and finely mince the shallots. Scrape the mixture into a large mixing bowl.
2. Combine and Season: Add the salt, pepper, Dijon mustard, olive oil, and sherry vinegar to the bowl. Toss well to combine, ensuring everything is evenly coated. Taste and adjust the seasoning as desired.
3. Add Herbs and Serve: Gently stir in the minced tarragon (if using) and chopped parsley. Serve immediately to enjoy its fresh, crunchy texture.
Nutritional Information
• Serving Size: 1 of 4
• Calories: 110 kcal
• Carbohydrates: 15g
• Protein: 2g
• Fat: 5g
• Fiber: 4g
• Sugar: 9g
Pro Tips
• Wear disposable gloves when peeling and grating the beets to prevent your hands from getting stained.
• For the crunchiest salad, dress and serve it immediately. The beets will soften the longer they sit in the vinaigrette.
• Feel free to swap the sherry vinegar with apple cider vinegar or fresh lemon juice for a different acidic kick.
• Elevate the salad by adding a handful of toasted walnuts, pecans, or crumbled feta or goat cheese for extra richness and texture.
FAQ
Q: How can I add more protein to this vegetarian beet salad
A: To make this salad a more substantial vegetarian meal, add a source of protein. The recipe suggests toasted walnuts or pecans for a crunchy, plant-based boost. For dairy-eaters, crumbled feta or goat cheese works well. You could also add chickpeas or cooked quinoa to make it even more filling.
Q: Is this raw beet salad recipe vegan
A: Yes, the base recipe is completely vegan as it contains only vegetables, oil, vinegar, and seasonings. To keep it vegan, simply avoid adding non-vegan toppings like dairy-based cheese. Instead, enhance it with plant-based additions like toasted nuts, seeds, or a vegan feta alternative.
Q: Can I make this raw beet salad ahead of time
A: For the best crunchy texture, it’s recommended to serve this salad immediately after dressing it. However, you can prep the components separately for a vegetarian meal prep. Shred the beets and shallots and store them in an airtight container in the fridge for up to 2 days. Mix the vinaigrette and store it separately. Combine everything just before serving.
