Raw Beet Salad


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.

Prep Time:
15 mins
Total Time:
15 mins


  • 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

  • teaspoon freshly ground black pepper


  1. 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)

89 Calories
4g Fat
13g Carbs
2g Protein
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.

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