I firmly believe that beets are the quintessential winter veggie, and this grated beet salad is one of my favorite ways to use winter produce like raw beets, carrots, and radicchio. Plus it’s tossed in a bright and citrusy honey dijon vinaigrette that instantly elevates this beet salad!
Serve this salad alongside anything – it pairs so well with everything. However, I’ve been loving making tofu nuggets (recipe coming soon) to make this a complete meal.
Btw for SEO purposes, I’m calling this a grated beet salad, but I’ve dubbed it “winter roots slaw salad” because that’s exactly what it is.
Grated Beet Salad Ingredients
Everything you’ll need for this grated carrot and beet salad – along with a few brand recommendations for certain ingredients (because quality ingredients matter)!!
- Raw red beets: Red or yellow beets both work for this recipe. Yellow beets are typically less earthy and a little brighter in flavor.
- Carrots
- Radicchio
- Herbs: Including parsley and dill.
- Shallots
- Mandarins or navel oranges: I like using mandarins; they’re sweeter and pack more flavor than navel oranges.
- Lemon juice or apple cider vinegar
- Olive oil: I’m super picky with olive oil – my two favorite brands for good quality evoo are California Olive Ranch and Terra Delyssa.
- Honey
- Dijon mustard: I love this brand of Dijon mustard – the ingredients are super simple, and it has a nice kick to it.
- Kosher salt
Notes & Serving Suggestions
- Let the shallots macerate for at least 5 minutes. Shallots are pretty pungent right after cutting them, so letting them mellow in some acid and salt (hello orange juice and lemon) will ensure they don’t overpower the other flavor profiles in the salad.
- The orange juice in this salad is super important – the citrus helps add some zest and brightness to the salad and perfectly balances the earthiness of the beets and any bitterness from the radicchio.
- This shredded beet and carrot salad pairs well with almost anything. But I’ve been loving making crispy tofu nuggets (recipe coming soon) to make this a complete meal.
So excited for you to make this raw beet salad – don’t forget to leave a rating and review! If you have any questions, feel free to leave a comment below or send me a message on Instagram.
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Grated Beet Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 3–4 servings 1x
- Category: Dinner, Salad
- Cuisine: American
Description
This grated beet salad is one of my favorite ways to use winter produce like raw beets, carrots, and radicchio. Plus it’s tossed in a bright and citrusy honey dijon shallot vinaigrette that instantly elevates this simple grated salad!
Ingredients
Ingredients
- 2 beets, peeled and grated (125 g)
- 2 carrots, peeled and grated (110 g)
- 1/2 head radicchio, thinly sliced (60 g)
- 1/4 cup finely chopped parsley (10 g)
- 1/4 cup finely chopped dill (10 g)
Citrus Honey Dijon Vinaigrette
- 1 shallot, finely minced (30 g)
- 2 tbsp freshly squeezed orange juice (25 g)
- 1 tbsp champagne vinegar or lemon juice (12 g)
- 1/4 tsp kosher salt
- 3 tbsp olive oil (28 g)
- 1 tbsp honey (15 g) (sub with maple syrup)
- 1 tsp dijon mustard
Instructions
- Macerate the shallots. Add the shallots, along with the orange juice, lemon juice, and kosher salt to a large jar or bowl and stir. Set aside to let the shallots macerate for 5-10 minutes to mellow out the shallots.
- Prep the veggies. While the shallots are macerated, prep the beets, carrots, radicchio, and herbs, and add them all to a large serving bowl (make sure it’s large enough to easily toss everything together).
- Finish making the dressing. Add the remaining dressing ingredients (olive oil, honey, dijon) and shake or whisk vigorously until emulsified. Taste and adjust salt as needed. Quick note, I prefer the chunks of shallot in the dressing, but feel free to blend the dressing if you prefer.
So good!! Thank you for sharing!!