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
Scale
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.