Grated raw beet salad is my favorite way to enjoy this root vegetable without cooking. This bright and refreshing side salad pairs well with fish, poultry, and eggs - ready in about 15 minutes.
If you have some fresh beets, carrots, and a box grater, you should definitely try this simple beet salad.
If you do not have the time or energy to grate hard root vegetables manually, you can use a food processor to do it for you.
Dealing with red beets can be quite messy, so I recommend using gloves and grating them into a large bowl, which will be easy to clean.
You can also use store-bought spiralized beets, but they do not usually taste as fresh as freshly grated beets.
Quick note: it took me 12 minutes to grate 2 carrots and 1 large beet using a box grater.
If you have already cooked beets, try our Ukrainian beet salad, or beets, arugula, and goat cheese salad.
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Recipe highlights
- Easy to customize: you can add pumpkin seeds, pine nuts, sesame seeds, walnuts, fresh herbs, thinly sliced red onions, sweet apples, and more. I like to customize it depending on the season and the main dish that the salad will be served with.
- No cooking required: most salads with beets involve roasting or boiling the beet first. This salad requires all raw ingredients.
- Colorful and crunchy: this salad is vibrant and deliciously crunchy because of raw vegetables. You can make it less or my crunchy by using a smaller or larger side of the box grater.
Ingredients
Please, see the recipe card at the bottom of this post for the ingredient quantities and printable instructions.
- Beets: red beets for that beautiful color. But you can also use yellow beets instead.
- Carrots: whole carrots that are fresh and still crunchy.
- Fresh herbs: this time, I used cilantro. You can also use parsley or dill. They add color and fresh notes to the dish.
- Olive oil: extra virgin olive oil for the dressing. You can also use avocado or walnut oil.
- Apple cider vinegar: if you do not have apple cider vinegar, you can just the lemon juice or even rice vinegar.
- Honey: adds sweetness to the dressing and balances it out.
- Salt: I add some to the dressing and more to the salad as needed.
Recipe step-by-step directions
Step 1. Using a vegetable peeler, peel raw carrots and then raw beets. After peeling, rinse them well under running cold water and pat them dry with some paper towels.
Step 2. In a small bowl, whisk olive oil, apple cider vinegar, honey, and salt.
Step 3. Using a grater box, grate both carrots and beets into a large bowl or a plate to prevent staining the cutting boards and counters. I used the finer side this time (not the star one). You can also use the larger shred side if you like vegetables to be crunchier.
Step 4. Add grated beets, grated carrots, chopped fresh cilantro, and half the dressing. Toss the salad and give it a taste. You can add the remaining dressings and some extra salt as needed. Transfer the prepared salad into a clean salad bowl and enjoy!
Recipe tips
- Peel uncooked beets for this raw salad.
- I prefer using a box grater, as the vegetables come out crunchier compared to the food processor method.
- For serving, always transfer the salad to a clean bowl or plate, as the rims will be stained after mixing.
- It tastes even better the next day when the vegetables are marinated.
- This salad can last in the fridge for up to 3-5 days when properly stored in the fridge in an airtight container.
Serving ideas
While you can use this raw beetroot salad as an addition to any meal, I would like to recommend a few specific main dishes that go especially well with it.
- Salmon or Cod fillets: The rich, flavor of fish contrasts well with the earthy sweetness of the beets. The salad's crunchiness also gives a refreshing contrast to the tender and flaky texture of the fish.
- Roasted chicken: The juicy, succulent meat of the chicken pairs nicely with the crisp texture and tangy taste of the salad.
- Duck: The gamey flavor of duck tastes so good with the earthy and sweet raw beets. The tangy flavor of the salad kind of balances out the rich taste of the duck, making the whole dish taste even better.
- Omelette: This beet salad tastes so good with omelettes or any other egg dish, especially if it got a little bit marinated overnight in the fridge.
More recipes with beets
Frequently asked questions
Yes, it is necessary to peel the beets before grating them for making the raw beet salad. The easiest way to do so is by using a vegetable peeler.
You can store it in an airtight container in the refrigerator for up to 3 to 5 days. But for the best texture and flavor, it is best to consume it within the first 2 days.
You can use a food processor or a box grater for grating raw beets.
📖 Recipe
Grated Raw Beet Salad
Equipment
- 1 vegetable peeler
- 1 Box grater
Ingredients
- 1 large beet
- 2 medium carrots
- 1 tablespoon cilantro, finely chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- ¼ teaspoon salt, to taste
Instructions
- Peel the beet and carrots using a vegetable peeler. Rinse the vegetables well and pat them dry with a paper towel.
- In a small bowl, mix 1 tablespoon extra virgin olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon honey, and ¼ teaspoon salt until well combined.
- Using a grater box, grate the carrots and the beet in to a large bowl. Add there chopped cilantro.
- Pour half of the dressing over the salad and mix it well. Taste the salad and add the remaining dressing (if you think it needs more) and some extra salt as needed.
- Transfer the salad into the clean salad bowl. You can chill it in the fridge or serve it right away.
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