Beetroot Recipe
This vibrant beetroot salad is a simple, refreshing dish made with grated beets, parsley, garlic, vinegar, and mustard. Lightly tangy and earthy with a hint of spice, it's perfect as a side or light meal. Chill before serving for a deeper, more developed flavor.
Equipment
- Medium mixing bowl
- Box grater or food processor
- Measuring spoons
- Measuring cups
- Whisk or fork
- Cutting board
- Chef’s knife
- Serving spoon
Ingredients
- 2 tbsp balsamic vinegar
- ⅛ tsp freshly ground black pepper
- 1 lb beets, grated
- 2 tsp Dijon mustard
- 1 tbsp extra-virgin olive oil
- 1 large clove garlic, minced
- 1 tbsp finely chopped fresh parsley
- ¼ tsp sea salt
Instructions
- Grate the beets using a box grater or food processor and place them in a medium bowl.
- Add chopped parsley, minced garlic, vinegar, oil, mustard, salt, and pepper.
- Stir thoroughly until everything is well combined.
- You can serve it right away, but refrigerating it for 2 to 3 hours will enhance the flavors.
Notes
- Use gloves when grating beets to prevent staining your hands.
- For a smoother texture, use roasted beets instead of raw.
- A splash of orange juice can add a subtle citrusy twist.