Looking for a raw beet salad? This shredded beet slaw with carrots, black olives, pickled onions, 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 and 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 olives pitted; 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
Calories: 211kcal | Carbohydrates: 16g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 595mg | Potassium: 523mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3410IU | Vitamin C: 13mg | Calcium: 42mg | Iron: 2mg
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