Beetroot and carrot make a fantastic combination, both for their nutritional benefits and their vibrant, appetizing colors. This simple yet delightful salad recipe, a favorite of your grandma, is not only healthy but also easy to prepare, making it a perfect dish to enjoy multiple times a week. Here’s how to make this nutritious and tasty beetroot and carrot salad.
Ingredients:
- 2 medium beetroots
- 2 large carrots
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice or vinegar
- 1 clove of garlic, minced (optional)
- Fresh herbs (such as parsley or cilantro), finely chopped
- Salt and pepper to taste
- Optional: feta cheese, walnuts, or pumpkin seeds for garnish
Instructions:
- Prepare the Vegetables:
- Beetroots: Wash the beetroots thoroughly. You can either cook them or use them raw. To cook, boil or roast them until tender, then peel and grate. For a raw salad, simply peel and grate the beetroots.
- Carrots: Wash and peel the carrots. Grate them into similar-sized shreds as the beetroots.
- Mix the Dressing:
- In a small bowl, combine the olive oil, lemon juice or vinegar, minced garlic (if using), salt, and pepper. Whisk them together until well blended.
- Combine the Salad:
- In a large mixing bowl, add the grated beetroots and carrots. Pour the dressing over the vegetables and toss them well to ensure everything is evenly coated.
- Add Fresh Herbs and Garnishes:
- Sprinkle freshly chopped herbs over the salad for added flavor and freshness.
- If desired, top the salad with crumbled feta cheese, walnuts, or pumpkin seeds for extra texture and taste.
- Chill and Serve:
- Let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together nicely.
Nutritional Benefits:
- Beetroots: Rich in fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C.
- Carrots: High in beta-carotene, fiber, vitamin K1, potassium, and antioxidants.
- Olive Oil: Excellent source of monounsaturated fats and antioxidants.
- Lemon Juice: Adds a good dose of vitamin C, which enhances iron absorption from the beets.
This beetroot and carrot salad is not just a testament to traditional cooking but also a powerhouse of nutrients. It’s perfect as a side dish or can be enjoyed as a main for a light lunch. The freshness of the ingredients combined with the simplicity of the preparation makes it a go-to recipe that showcases the natural flavors of the vegetables. Enjoy your grandma’s favorite salad and embrace the health benefits it brings!
