Now that I am back and (almost) fully rested from a whole 15-days in China, I am ready to get back into my normal schedule, more specifically my healthy diet. Even though I eat an extra serving of dessert or while on vacation, I don’t find myself buried in guilt because the most important thing is to enjoy and try out new food. Also, following this 5 healthy diet tips while on vacation helps a lot. These tips may be helpful if you are planning on a vacation in the next couple of months.
After 2 weeks of wonderful feasting, a light and healthy cleanse with beetroot was in order for the Saturday lunch. Grated Carrots & Beetroot Salad.. hmm..
Beetroot (or beets) are rich in potent antioxidants and nutrients, including magnesium, sodium, potassium and betaine, which is important for cardiovascular health. Despite beetroot being highly nutritious, I’ve never really particularly liked the taste of beetroot. My first taste of beetroot was in a sandwich during my uni days in Australia, pickled sweet beetroot just tasted so strange in the sandwich. Even after numerous sandwiches with pickled beetroot, my taste bud just refused to accept the same love Australians have them.
But this Grated Carrot & Beetroot Salad quickly changed my mind about beetroot, and my body still craved for it the next day. Grated carrots is always in my salads, but the addition of beetroot adds a sweet deeper flavour, and it colors the whole thing with the beetroot’s infectious purple. The slight tinch of heat from the garlic & dijon mustard blends perfectly into this light salad, making it my new love.
If you’ve never tasted beetroot in its raw state, I urge you to give this salad a try. This salad is so easy – grate and mix, no instruction photos are required.
In case you have missed out, head over to my last post to enter for the giveaway – 2 gifts from my China trip. Giveaway entrees are opened until 11th March 2012.
- 300g Carrots
- 300g raw Beetroots (get small young ones with smooth skin and firm flesh)
- a handful of toasted Nuts & Seeds (almonds, pine nuts, sunflower seeds)
- Shaved parmesan or any cheese
- 2 cloves Garlic – finely minced and pressed with the side of knife
- 1 tablespoon [url href=”http://www.amazon.com/gp/product/B009L8MUD2/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B009L8MUD2&linkCode=as2&tag=juasde-20&linkId=FHUO557744CKTC2W” target=”_blank” title=”Olive Oil”]Olive Oil[/url]
- 1 tablespoon Cider Vinegar (or [url href=”http://www.amazon.com/gp/product/B0078DPBOW/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0078DPBOW&linkCode=as2&tag=juasde-20&linkId=RAJO5CVIFCUKNFOT” target=”_blank” title=”balsamic vinegar”]balsamic vinegar[/url])
- 1 teaspoon [url href=”http://www.amazon.com/gp/product/B000Z93FQC/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000Z93FQC&linkCode=as2&tag=juasde-20″ target=”_blank” title=”Honey”]Honey[/url]
- 1 teaspoon [url href=”http://www.amazon.com/gp/product/B0008IUUN6/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0008IUUN6&linkCode=as2&tag=juasde-20&linkId=66ZBCUULPKHN5TWN” target=”_blank” title=”Dijon Mustard”]Dijon Mustard[/url]
- a pinch of [url href=”http://www.amazon.com/gp/product/B000EITYUU/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000EITYUU&linkCode=as2&tag=juasde-20″ target=”_blank” title=”Sea Salt”]Sea Salt[/url]
- a sprinkle of toasted [url href=”http://www.amazon.com/gp/product/B003LPKEMU/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B003LPKEMU&linkCode=as2&tag=juasde-20″ target=”_blank” title=”Sesame Seeds”]Sesame Seeds[/url]
- Freshly ground [url href=”http://www.amazon.com/gp/product/B001FXZITE/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001FXZITE&linkCode=as2&tag=juasde-20&linkId=27GD6WUSQQILPHYU” target=”_blank” title=”black pepper”]black pepper[/url]
- Optional add-ons:
- – Leafy fresh herbs (cilantro, or parsley), chopped
- – Baby spinach leaves
- – A grated apple or shallot
- Peel and grate the carrots and beets.
- Place the grated carrots, beetroots and rest of the main ingredients in a large salad bowl, and toss until well combined. Add any desired add-ins and toss again.
- Taste and adjust the seasoning, and set aside for 30 minutes if you can before serving. The juice from the beets and carrots will make the salad more moist. If you want to serve immediately, add a dash of lemon juice or tomato juice to make the salad moist.
Other amazing beetroot recipes to try:
- Red Beet and Barley Risotto – katherinemartinelli.com
- Roasted Golden Beets with Lemon and Mint Cream Sauce – theardentepicure.com
- Beet Gnocchi Flambé – saltyseattle.com
- Beetroot Desserts – raspberricupcakes.com
- Brown Rice Salad with Beet and Herbs – angiesrecipes.blogspot.com
Comments
32 responses to “Grated Carrot & Beetroot Salad”
Just picked beetroots from my garden to make this salad. Loved it! Put toasted almonds and pan fried haloumi cheese on top. Great recipe.
wow you have beetroots in your garden! i’m so envious, i only have a small balcony for some small plants & herbs. Glad you enjoyed the salad.
Just made this salad as part of dinner tonight. It was really delicious! Hubby and I polished off the whole bowl! The parmasen really set it off. Will chech out the rest of the blog now for other treats. Thanks!
This salad is my favourite, glad you & hubby enjoyed it so much! thanks for visiting my blog and hope you try out my other recipes too
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I have been to a lot of restaurants lately that are featuring salads just like this and they are delicious! Beets are becoming very popular!
You made me crave for your salad, I am not a huge beetroot fan, altough I try to incorporate it in my diet mostly mixed with carrot such as in the abc juice. Its soo strong and earthy. I cant wait to make your salad, its a nice salad idea.
I love beets & carrots juice too! they taste so good and I can’t taste the raw beets at all. hope you get to try this salad next time you get some beets, and change your mind about beets the same as it has changed mind!
Hi Shannon, this salad looks beautiful and so original! I have never had beetroot and carrot salad, but now that I think of them, this combination is so obvious!
thank you Sissi. Do try this salad next time you buy some beets. It’s very tasty
I adore beets! This looks crunchy and tasty!
You are right, it’s crunchy and tasty!
What a great, light salad. I’m glad to hear you had a nice trip to China! Welcome back 🙂
Thank you Katherine!
I do have a fairly love – hate relationship with beets, and definitely never tried them raw, but with with this tangy dressing it may just work 🙂
I totally understand your love-hate relationship with beets! hope this salad is able to nudge you to give raw beets a try 😛
I have never been a big fan of Beets, but I’ll definitely give this salad a try. My sister will have a fit when she finds out I made one.
Obviously, she’s the one who introduced me to beets.
I’m sure your sister will be beaming if she know you are trying beets. do update me how the salad turn out and hope your sister will approve of it 🙂
I love all kind of salad including this one here 🙂
thank you ann, good to know you love eating healthily too
This is my kind of food bc I simply adore salad. This recipe of yours is so good, I mean healthy and that one bowl will be perfect for a simple night meal.
totally agree, a big bowl of this salad fills me up for a meal 🙂 thanks for dropping by my blog!
I’ve tried beets once and honestly had made up my mind that I wouldn’t like them. This salad you’ve put together is gorgeous and makes me want to try them again.
hope you give beets a try again. this salad is good 🙂
I am waiting to pull some beets from the garden. (I cheated and pulled some ultra baby beets a few weeks ago.) I am collecting beet recipes in anticipation of our hopeful fruitful harvest!
wow how nice to plant your own vegetables. how I wish to have some space in my apartment 🙂
I love pickled beets and roasted beets and anyhow you cook beets BUT have never had it raw. Does it taste like turnip? with that bitter after taste? It sure has a pretty color and perfect for a raw salad tho.
I’ve never eaten raw turnip. Or are you referring to white turnip, as in white radish? eating beet raw by itself does have a very slight bitter taste but it’s covered by it’s sweetness. But I can’t taste it at all in this salad because of the wonderful seasoning.
Did I say turnip? Oops, I meant radish. Ok, will pluck up some courage and try it one day. Thanks, Shannon.
This is a really healthy salad. I used to have pickled beets as a child so I know what you mean, ha! I’ve never had it raw, but I’ll try. Nice post 🙂
Lyn, you should give this raw salad a try, i bet you will love it