Description
A vibrant and refreshing shredded beet and carrot salad tossed with herbs, seeds, and a tangy dressing that brings everything together beautifully.
Ingredients
Scale
- 2 medium beets, peeled and grated
- 3 medium carrots, peeled and grated
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons green onions, chopped
- 1/4 cup sunflower seeds
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Your Equipment: Gather all ingredients and tools needed for preparation.
- Combine Ingredients: In a large mixing bowl, add grated beets, carrots, parsley, green onions, and sunflower seeds.
- Prepare Your Cooking Vessel: In a small bowl, mix olive oil, lemon juice, apple cider vinegar, minced garlic, salt, and black pepper.
- Assemble the Dish: Pour the dressing over the vegetables and toss until evenly coated.
- Cook to Perfection: Let the salad rest for 15 minutes to allow flavors to blend.
- Finishing Touches: Taste and adjust seasoning if needed.
- Serve and Enjoy: Transfer to a serving dish and serve fresh.
Notes
- Let the salad sit for better flavor development.
- Use fresh lemon juice for best taste.
- Lightly toast seeds for added depth.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: beet salad, healthy salad, vegan salad, carrot beet salad, detox salad