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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Munchable Donut Holes
These small donuts with vanilla glaze are irresistible. Add dried blueberries or cocoa powder to mix things up.
A Scotsman's Shepherd Pie
Yes, shepherd's pie is predominantly thought of as Irish or British. But since I'm Scottish, I thought I'd give it a unique twist to suit my ancestral tastes. The use of lamb, the smoky, heather taste of Guinness® Draught (Irish, I admit), and the topping of sharp Cheddar and smoked paprika give this version its unique, smoky-sweet flavor.
Uptown Cowboy Caviar
This uptown cowboy caviar recipe is a colorful, delicious bean salsa.