Beets and carrots are a match made in heaven: sweet, earthy, colorful, and bursting with nutrients that do wonders for your body. My grandma makes this simple beetroot recipe three times a week, and it’s so delicious you’ll want to do the same!
Why Beets and Carrots?
- Beets are rich in antioxidants, fiber, folate, and nitrates that may help keep blood pressure in check and support healthy circulation.
- Carrots are loaded with beta-carotene, which your body converts into vitamin A to keep your eyes and skin healthy.
Ingredients:
- 2 medium beets, peeled and grated
- 2 large carrots, peeled and grated
- 1-2 tablespoons extra virgin olive oil
- Juice of half a lemon
- A pinch of sea salt
- Freshly ground black pepper, to taste
- Optional: a handful of chopped parsley for a fresh touch
Instructions:
- Prepare the vegetables
Peel and grate the beets and carrots. Place them together in a large bowl. - Make the dressing
In a small bowl, whisk olive oil, fresh lemon juice, salt, and black pepper until well combined. - Toss it together
Pour the dressing over the grated beets and carrots. Mix everything thoroughly so the veggies are coated evenly. - Add herbs
If you like, sprinkle chopped parsley on top for a burst of color and extra flavor. - Serve fresh
Enjoy this salad right away for the best crunch and taste, or cover and refrigerate for up to 2 days.
This beetroot and carrot salad is naturally sweet, tangy, and full of fiber, making it perfect as a side dish or a light meal on its own. It’s a wonderful way to eat more veggies and brighten up your plate with beautiful colors and nutrients.
With recipes like this one from grandma’s kitchen, eating healthy can truly be a joyful and delicious experience every single week!
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