Shredded Beet Salad Recipe
Introduction
This shredded beet salad is a vibrant, fresh dish that combines the earthiness of beets with a bright, tangy dressing. It’s quick to prepare and makes a perfect side or light lunch. Optional toppings like feta and nuts add extra flavor and texture to the salad.
Ingredients
- 3 medium-sized beets (peeled and shredded)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp honey or maple syrup
- Salt and pepper to taste
- Crumbled feta cheese (optional toppings)
- Chopped nuts, fresh herbs (optional toppings)
Instructions
- Step 1: Peel and shred the beets using a grater or food processor.
- Step 2: Place the shredded beets in a large bowl.
- Step 3: In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, salt, and pepper to create the dressing.
- Step 4: Pour the dressing over the shredded beets and toss thoroughly to combine.
- Step 5: Let the salad sit for 10–15 minutes to allow the flavors to meld.
- Step 6: If desired, sprinkle crumbled feta cheese, chopped nuts, or fresh herbs on top before serving.
- Step 7: Serve immediately and enjoy your fresh shredded beet salad.
Tips & Variations
- Use raw walnuts, pecans, or almonds for added crunch and flavor.
- Swap lemon juice for apple cider vinegar for a different tangy note.
- Add a pinch of ground cinnamon or cumin to the dressing for a warm spice twist.
- For a vegan option, omit feta or substitute with a plant-based cheese.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad may release some liquid as it sits; simply drain before serving again. It’s best enjoyed fresh and cold, but you can let it come to room temperature if preferred.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use cooked beets instead of raw shredded beets?
Yes, cooked beets can be used but the texture will be softer and the salad less crisp. If using cooked beets, shred or dice them and adjust dressing amounts as needed.
How can I make this salad more filling?
Add cooked grains like quinoa or farro, or toss in some chickpeas for extra protein and substance.
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Shredded Beet Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Shredded Beet Salad is a fresh and vibrant dish featuring peeled and shredded beets tossed in a tangy and slightly sweet dressing made with olive oil, lemon juice, and honey or maple syrup. Enhanced with optional toppings like crumbled feta cheese, chopped nuts, and fresh herbs, it offers a delightful combination of flavors and textures perfect for a healthy side or light meal.
Ingredients
Salad
- 3 medium-sized Beets (peeled and shredded)
Dressing
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- 1 tbsp Honey or maple syrup
- Salt and pepper to taste
Optional Toppings
- Crumbled feta cheese
- Chopped nuts
- Fresh herbs
Instructions
- Peel and shred beets: Begin by peeling the skin off the beets using a vegetable peeler or knife, then shred them using a grater or food processor to get thin, uniform strips for the salad.
- Combine shredded beets: Place the shredded beets into a mixing bowl, preparing them to be dressed.
- Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, salt, and pepper until well combined and slightly emulsified.
- Toss salad with dressing: Pour the prepared dressing over the shredded beets and mix thoroughly so every beet strand is coated evenly with the dressing.
- Let salad marinate: Allow the salad to sit for 10-15 minutes to let the flavors meld and the beets soften slightly.
- Add optional toppings: If desired, sprinkle crumbled feta cheese, chopped nuts, and fresh herbs over the salad for added flavor, texture, and visual appeal.
- Serve and enjoy: Serve the shredded beet salad chilled or at room temperature as a refreshing appetizer or side dish.
Notes
- For added crunch, use toasted nuts such as walnuts, pecans, or almonds.
- Fresh herbs like parsley, mint, or dill complement the salad well.
- Honey can be substituted with maple syrup for a vegan alternative.
- The salad can be refrigerated for up to 2 days but is freshest when eaten within the same day.
- Adjust salt and pepper to taste depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: shredded beet salad, beet salad with dressing, healthy beet salad, vegetarian beet recipe, no-cook beet salad
