What a stunning combination of bright and fresh colors in this playful plate of raw beetroot salad! Beetroot salad with simple dressing is packed with healthy and hearty ingredients that can be easily served next to the main course or alone as it is. Due to its simplicity, the sweet-sour taste of the beetroot salad and its seasoning complete any dish and makes it more delicious.
I know that many people apriori don’t accept the idea of eating salads of any type, believing that it is just green leaves sprinkled with some olive oil and lemon juice. However, I will never agree with these theories because it is very important to balance your daily diet with beneficial products. I want to tell you that salads can be hearty enough if you know how to combine ingredients full of nutrients when making them. And if you learn a little from the art of combining flavors, then you will surely become a big fan of salads because it will never seem boring again.
If you haven’t tried beet salad yet, I genuinely insist on you to give it a try and explore new gastronomic horizons. The adding of certain nuts, raisins, or cranberries will only make this salad better. Also, you can easily add plain yogurt, sour cream, or mayo but none of them will cast into shade the authentic taste of the fresh beetroot. I also like to add a bunch of grated horseradish, especially when I serve this salad paired with tender steak.
Cool yourself down on hot summer days and get a great dose of vitamins with a portion of vivid raw beetroot salad!
Is beetroot healthy?
Specialists recommend daily consumption of this product with exceptional nutritional value. Beetroot has a reputation for being one of the bossiest vegetables. According to experts, beetroot is an excellent source of Vitamin B, folate (naturally occurring folic acid), manganese, and potassium. It is also rich in fiber, Vitamin C and A, magnesium, iron, copper, and phosphorus.
Recent health research shows that beetroot can help lower blood pressure, prevent dementia, and boost considerable exercise performance. Beetroot salad is easy to prepare, healthy, beneficial for the liver – prolongs the life of hepatocytes – liver cells, improving cell metabolism. Eating beets is a good ally against anemia and weakened immune systems.
Magic Raw Beetroot Salad:
The beetroot, also known as beets, is a famous root vegetable used in many cuisines around the world. I have never been a beetroot-fan until I tried this easy and simple salad. Now I prefer to prepare salads with raw beets. Till now I thought that eating raw beetroot is untasty up to disgusting. However, as soon as I have tried this healthiest salad I got quickly convinced of how useful and tasty it can be.
Last fall I only managed to make a simple beetroot and arugula salad. I got so delighted with this tasty and healthy vegetable that I could not wait till the time of the new harvest. This incredibly vibrant and bloodlike salad will give you a deep and earthy flavor and a lot of crunches.
How to make a beetroot salad?
So here we are! Let’s start!
For nutty taste, I have added some almond flakes. Toss ⅓ cup of almond flakes on a dry skillet (no fat needed).
Meanwhile, wash and scrub 2 medium fresh beetroots. Fresh beetroot is so succulent and crunchy at the same time. Grate it or spiralize using a vegetable spiralizer. Alternatively, you can cut beet into thinly sticks. Then, transfer it in a mixing bowl.
Make the dressing by mixing 4 tbsp of olive oil, 1 tbsp of wine vinegar, 1 tsp of balsamic vinegar cream, 1tsp of oregano, 2 cloves of minced garlic, a pinch of sea salt and black pepper.
Drizzle dressing over the beetroot and give it a good toss. Sprinkle beet salad with tossed almond flakes and garnish with some leaves of fresh basil.
Raw beetroot salad makes a great little snack or starter. It also goes very well on fresh ciabatta even in the morning for breakfast!
Enjoy this colorful and healthy beetroot salad!
Magic Raw Beetroot Salad
- 2 beetroot fresh, raw
- ⅓ cup almond flakes
- 4 tbsp olive oil
- 1 tbsp wine vinegar
- 1 tsp balsamic cream
- 1 tsp dried oregano
- 2 garlic cloves
- sea salt to taste
- black pepper to taste
- fresh basil to garnish
- Wash and scrub 2 medium fresh beetroots. Grate it or spiralize using a vegetable spiralizer. Then, transfer it in a mixing bowl.
- Make the dressing by mixing 4 tbsp of olive oil, 1 tbsp of wine vinegar, 1 tsp of balsamic vinegar cream, 1tsp of oregano, 2 cloves of minced garlic, a pinch of sea salt and black pepper.
- Drizzle dressing over the beetroot and give it a good toss. Sprinkle beet salad with tossed almond flakes and garnish with some leaves of fresh basil.