This raw beetroot recipe is yummy and nutritious because the nutrition isn't cooked out of the beets. 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. Everyone who has tried it liked it. Serve it cold for lunch on a bed of lettuce with boiled eggs on the side.
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
- 0.25 teaspoons sea salt
- 0.13 teaspoons freshly ground black pepper
Instructions
-
1
Gather all ingredients.
-
2
Stir grated beets, vinegar, oil, parsley, garlic, mustard, salt, and pepper together in a bowl. Serve immediately or for best results, refrigerate for 2 to 3 hours before serving.
Nutrition Facts
Per serving
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