Recipes Salad Vegetable Salad Recipes Beet Salad Recipes Raw Beet Salad 4.7 (86) 63 Reviews 11 Photos 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. Recipe by cheesemaker Updated on April 27, 2023 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 11 11 11 11 Prep Time: 15 mins Total Time: 15 mins Servings: 4 Jump to Nutrition Facts 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 Directions 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. I Made It Print Nutrition Facts (per serving) 89 Calories 4g Fat 13g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 89 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 3% Sodium 264mg 11% Total Carbohydrate 13g 5% Dietary Fiber 3g 12% Total Sugars 9g Protein 2g Vitamin C 7mg 37% Calcium 24mg 2% Iron 2mg 13% Potassium 387mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved