Looking for a raw beet salad? This shredded beet slaw with carrots, black olives, pickled onions and parsley and olive oil-based dressing is a nutritional powerhouse with many health benefits. It’s delicious on its own or as a side dish and is gluten-free, Paleo, Whole30 friendly.
Raw Beet Slaw
I’ve noticed that a lot of people tend to buy pre-cooked beetroot to use in salads. While it certainly works well in certain recipes, I personally love using raw beets or beetroot as we call them in Australia.
Yes, it can get a bit messy and stain your fingers, but it has the most beautiful colour, lots of crunch and that lovely sweet, earthy flavour.
I often make a beet slaw salad and today’s recipe is a new variation that I really enjoyed the other day. It’s made with shredded beets, carrots, pickled onions, parsley and black olives, and is both tasty and full of nutrients and fibre.
I think it’s great as a side dish with any kind of meat, fish or seafood and you can make a big batch to enjoy for 2-3 days. You can also enjoy it as its own meal topped with some protein, grilled halloumi (if you tolerate dairy) or hemp seeds and nuts for a vegan-friendly version. It’s Paleo, gluten-free and Whole30 compliant.
Check out more of my beet recipes here.
Why A Beet Salad Is Good For You
Raw beets are a fantastic source of phytonutrients called betalains, which provide antioxidant, anti-inflammatory, and detoxification support. They are great for your liver! PS. These phytontrients do lose some of their power during cooking, hence why I often use beetroot raw. Read more about beetroot nutrition here.
Carrots need no introduction when it comes to nutrition, but let’s just say they are full of antioxidants and nutrients that promote overall health, they are known as ‘the beauty vegetable’ and they are great for your bones.
Onion’s sulfur compounds provide cardiovascular and anti-inflammatory benefits, and parsley is well known for its cancer-fighting and blood purifying properties. Parsley is very high in vitamin K, which is essential for bone health, and is actually pretty incredible when it comes to health. Read up more on parsley here.
Also read: Top 50 Nutrient-Dense Foods
More Slaw Salads
Full Recipe
Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.
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Beet Slaw With Olives & Pickled Onions
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 4 1x
- Category: Salad
- Method: Tossed
- Cuisine: Healthy
- Diet: Vegetarian
Description
Looking for a raw beet salad? This shredded beet slaw with carrots, black olives, pickled onions and parsley and olive oil-based dressing is a nutritional powerhouse with many health benefits. It’s delicious on its own or as a side dish and is gluten-free, Paleo, Whole30 friendly.
Ingredients
- 1/2 red onion, finely diced
- 2 tablespoons red wine vinegar or apple cider vinegar
- 1 teaspoon mustard
- 4 tablespoons olive oil
- 3 medium beets, peeled and grated (I suggest to use kitchen gloves or peel the beets under running water to avoid skin stains)
- 1 large carrot, grated
- 1/3 cup black pitted olives (the less salty Spanish olives are best), sliced
- 1/4 cup chopped parsley (a good handful of fresh parsley)
- 1/2 teaspoon sea salt
Instructions
- Before you start grating the beets and the carrots, start by marinating the onions. In a large salad bowl, combine the chopped onions with the vinegar, mustard, and olive oil and stir through. Leave for 5-10 minutes.
- Add the grated beets, carrots, olives and parsley to the bowl and season with salt. Stir through well, making sure the onions and the marinade coat the vegetables evenly. This becomes your salad dressing!
- Serve right away or store in the fridge, in an airtight container, for 3-4 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 179
- Sugar: 5.9 g
- Sodium: 469.2 mg
- Fat: 15.4 g
- Carbohydrates: 10.5 g
- Fiber: 3 g
- Protein: 1.6 g
- Cholesterol: 0 mg
Keywords: Beets, beetroot, Beet recipes, beet salad, raw beet salad, beetroot salad, paleo, vegan, gluten-free, Whole30
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I love finding different ways to enjoy beets because they are so nutritious, and this salad looks so refreshing and healthy!
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That is SO pretty! My kids would flip over the olives in this salad – they love those! I love all the onion you put in there too!
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Love how vibrant this is! Also sounds amazin’!
This slaw is so pretty! I bet it tastes as good as it looks!
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This is so gorgeous! I cannot wait to try this recipe Irena!
I love how vibrant and creative this recipe is, and it’s perfect for me since I’m not that fond of cooked beets, but I really like them raw!
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This is beautiful and I just started liking beets a year ago, so I have some catching up to do.
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I love beets and salad now I have one new recipe to enjoy them together !
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Love the tangy and bold flavors here…. the only was I can eat raw beets!
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This is such a great idea!!! I LOVE beets and olives but have never thought to combine the two. I bet the flavor is amazing. So pretty too!
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Your recipes are always so fresh and healthy! Congrats on your well deserved wins in the UK Paleo Awards, I’m so so chuffed for you Irena!
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I never would have thought to combine beets with olives but now I have to try it. This salad looks so healthy!
I love beets, and this looks amazing! Can’t wait to try it. YUM!
★★★★★
I love this colorful side dish. Plus being a beetroot lover helps too. Great recipe!!!
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What type of mustard do you use?
Dijon or yellow mustard would be fine here.
This recipe calls for mustard.
Does that mean the ground spice or the yellow condiment? Thanks! I’m excited to try it!
Mustard condiment 🙂
Cant wait to try Irena.. just to let you know the health bennies for beets is DNA not found.
♡