Best 7 Raw Beetroot Salad Recipes

**An Exquisite Culinary Symphony: Unveiling the Vibrant World of Raw Beetroot Salad**

Embark on a culinary adventure with our tantalizing raw beetroot salad, a symphony of flavors and textures that will awaken your senses. This vibrant dish, steeped in the earthy sweetness of beetroot, offers a refreshing twist on a classic. With its vibrant crimson hue and crisp, juicy texture, beetroot takes center stage, while a medley of complementary ingredients adds depth and complexity. From the tangy zest of lemon to the nutty crunch of walnuts, each element harmonizes to create a symphony of flavors that will delight your palate. Discover the versatility of beetroot salad through our curated collection of recipes, each offering unique variations to suit your preferences. Whether you prefer a classic vinaigrette dressing or a creamy goat cheese sauce, our recipes cater to every culinary desire. Experience the transformative power of raw beetroot salad as it revitalizes your body and soul, leaving you invigorated and inspired.

Let's cook with our recipes!

GRATED BEET SALAD

Grated Beet Salad image

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 9

Ingredients

2 tablespoons rice vinegar
Juice of 1/2 lime
Pinch of sugar
Coarse salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
1 pound red beets, peeled and grated
1/2 pound carrots, peeled and grated
1/2 cup thinly sliced basil leaves
2 tablespoons finely shredded fresh flat-leaf parsley

Steps:

In a large bowl, combine the vinegar, lime juice, sugar, and a large pinch each of salt, and pepper. Whisk to combine. Gradually whisk in oil. Add beets, carrots, basil, and parsley. Toss to combine. Taste and adjust for seasoning.

RAW BEET SALAD

Raw Beet Salad image

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

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

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

RAW BEET SALAD

Raw Beet Salad image

Provided by Food Network

Categories side-dish

Yield 4 servings

Number Of Ingredients 7

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

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.

RAW BEETROOT SALAD

Raw Beetroot Salad image

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

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

Steps:

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

RAW BEET SALAD

Raw Beet Salad image

I was looking for a way to use raw beets and found a recipe online. I changed it a bit to use ingredients that I grow and use. It's so yummy and is so nutritious because the nutrition isn't cooked out of the beets. Everyone that has tried it, likes it. It's better if let set for a few hours but doesn't have to be. Serve for a cold lunch with boiled eggs on a bed of lettuce.

Provided by cheesemaker

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

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

Steps:

Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.

Nutrition Facts : Calories 89 calories, Carbohydrate 13 g, Fat 3.6 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 263.7 mg, Sugar 8.8 g

GRATED CARROT AND (RAW) BEET SALAD

Grated Carrot and (Raw) Beet Salad image

Yes, raw beets. I hate peeling cooked beets. I discovered this recipe on a food blog and it instantly appealed to my love of beets and my hate of peeling them. It's delicious, refreshing and good!

Provided by Mirj2338

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

450 g carrots
450 g uncooked beetroots (get the small, young ones, with smooth skin and firm flesh)
2 garlic cloves, finely minced or 1 teaspoon garlic paste
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon strong Dijon mustard
Tabasco sauce or chili pepper flakes, to taste
regular sea salt or za'atar spice mix
fresh ground black pepper
leafy fresh herb, chopped (cilantro, chervil, flat-leaf parsley) (optional)
toasted nuts (almonds, pine nuts, cashews, peanuts) (optional) or seeds (sesame, sunflower seeds) (optional)
grated apples (optional) or shallot (optional)
any dried herb, spice (and you know there's only one way to find out) (optional) or mixed spice, you think might work (and you know there's only one way to find out) (optional)

Steps:

Trim, peel, and grate the carrots and beets. (If you own a food processor with a grater attachment, yay for you!)
Place the rest of the main ingredients, from garlic to black pepper, in a large salad bowl, add the grated carrots and beets, and toss until well combined.
Add any desired add-ins and toss again.
Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister.
If you don't have that kind of time and the salad does not feel quite moist enough, add a dash of citrus juice, tomato juice, or any sort of juice that may currently reside in the refrigerator door.

Nutrition Facts : Calories 83.1, Fat 2.6, SaturatedFat 0.4, Sodium 111.1, Carbohydrate 14.4, Fiber 3.4, Sugar 9.1, Protein 1.9

RAW BEET SALAD

Raw Beet Salad image

Categories Salad Beet Raw

Yield makes 4 servings

Number Of Ingredients 7

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-quality strong vinegar
Minced fresh parsley, dill, chervil, rosemary, or tarragon

Steps:

Peel the beets and the shallot. Combine them in 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 the seasoning. Toss in the herbs and serve.

Tips:

Choose fresh, firm beets: Look for beets that are smooth, round, and have no blemishes. The greens should be fresh and green.
Peel the beets thinly: Use a vegetable peeler to remove the skin of the beets. Be careful not to peel too much of the flesh, as this is where most of the nutrients are.
Grate the beets: Use a box grater to grate the beets into thin strips. You can also use a food processor fitted with the shredding blade.
Season the beets: Toss the grated beets with olive oil, lemon juice, salt, and pepper. You can also add other seasonings, such as garlic powder, onion powder, or cumin.
Chill the beets: Place the seasoned beets in the refrigerator for at least 30 minutes before serving. This will help to chill the beets and allow the flavors to meld.
Serve the beets: Serve the chilled beets as a side dish or as a topping for salads, sandwiches, or wraps.

Conclusion:

Raw beetroot salad is a delicious and healthy dish that is packed with nutrients. It is a great way to add more vegetables to your diet and boost your overall health. With its vibrant color and refreshing taste, raw beetroot salad is a surefire hit at any gathering. So next time you are looking for a healthy and delicious side dish, give raw beetroot salad a try!

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