A flavourful shredded beet and carrot salad. Easy and quick to make, this raw salad is a great alternative to a traditional coleslaw. A great make ahead salad that is naturally suitable for vegetarian, vegan and gluten-free diets.
Course
Salad, Side Dish
Category
American
Prep Time15minutes
Cook Time5minutes
Total Time20minutes
Servings6
Calories182kcal
AutorElle
Ingredients
2tablespoonsred wine vinegar
2teaspoonsDijon mustard
5tablespoonsextra-virgin olive oil
1clovegarlic,minced
sea salt and freshly ground pepper,to taste
2medium carrots,grated (150 g)
3large raw beets,peeled, grated (ca. 550 g)
2tablespoonsfreshly chopped flat-leaf parsley
30gtoasted walnuts,handful
Method
In small bowl whisk together the vinegar, mustard, olive oil and garlic until emulsified. Season with salt and pepper.
In a serving bowl, add the shredded carrots, beet, and parsley. Drizzle over the dressing and toss until well combined.
Let stand 30 minutes at room temperature (or up to 2 hours) tossing occasionally to allow the flavors to meld. Sprinkle with the toasted walnuts before serving (or on the side). Enjoy!
Notes
If preparing ahead, store covered in the refrigerator until ready to serve. I like to remove it from the fridge 20-30 minutes ahead rather than serving it chilled.