Grated Beetroot Salad
Raw beets aren't nearly as sweet as cooked beets, and take well to a tangy citrus dressing.
Counts as*
- Healthy FatCounts as a serving of Healthy Fat
- Raw VegetableCounts as a serving of Raw Vegetable
Serving Size
Makes 4 servings
What you'll need
4 cups grated, peeled raw beets (about 5 beets)
2 TBSP olive oil
1 TBSP fresh lime juice
1 TBSP orange juice
1 TBSP minced fresh mint leaves
Salt and pepper to taste
What to do
Remove leafy tops and peel the beets. Grate into a large bowl, using the largest holes on the grater. In a small bowl, mix together olive oil, lime juice, orange juice, mint leaves, salt and pepper. Mix well with a fork, then pour over grated beets and toss until well mixed. Taste and adjust seasonings as needed. Cover and refrigerate for at least 30 minutes to allow flavors to blend. Can be kept in the refrigerator for 4-5 days.
Per serving:
Calories: 110
Protein: 2 g
Carbohydrate: 11 g
Fat: 7 g
