This salad isn’t just a side dish, it’s a revelation! Packed with vibrant colors, delightful textures, and a flavor that will have you reaching for seconds (and thirds!), this beetroot, carrot, and cabbage salad is a healthy obsession waiting to happen.
Ingredients:
- 1 medium beetroot, roasted or boiled and diced
- 1 medium carrot, grated
- 1/4 head of red or green cabbage, thinly sliced
- 1/2 red onion, thinly sliced (optional)
- 1 handful of chopped fresh herbs (dill, parsley, or chives)
- For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Method:
- Roast or Boil the Beetroot: If using raw beetroot, roast it at 400°F (200°C) for about 45 minutes to 1 hour, or until tender. Alternatively, boil it whole in a pot of water for about 40 minutes, or until a knife easily pierces through. Once cooked, allow the beetroot to cool completely, then peel and dice it.
- Prepare the Vegetables: Grate the carrot and thinly slice the cabbage. If using red onion, thinly slice it as well. Chop your chosen fresh herbs.
- Assemble the Salad: In a large bowl, combine the diced beetroot, grated carrot, sliced cabbage (and onion, if using), and chopped herbs.
- Whisk the Dressing: In a separate bowl, whisk together the olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper.
- Dress and Serve: Pour the dressing over the salad and toss to coat everything evenly. Taste and adjust seasonings as desired. Serve immediately or refrigerate for up to 2 days.
Tips:
- For a creamier dressing, whisk in 1 tablespoon of plain yogurt or mayonnaise.
- Want to add a bit of protein? Crumble some feta cheese or chopped walnuts over the top before serving.
- This salad is also delicious served warm. Simply toss the roasted beetroot with the other ingredients while it’s still slightly hot.
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