Confetti Beet Salad

Bursting with color and flavor, Confetti Beet Salad is the perfect fusion of vibrant roasted beets, crisp carrots, and tangy citrus dressing. This delightful salad features a medley of shredded red cabbage, fresh parsley, and a sprinkle of crunchy sunflower seeds, creating a balance of textures in every bite. Gently roasted to enhance their natural sweetness, the beets are complemented by a zesty combination of orange and lemon juice, lightly sweetened with a touch of honey. Perfect for any occasion, this wholesome side dish is not only visually stunning but also packed with nutrients, making it a great addition to your healthy recipe lineup. Serve it fresh or chilled for a refreshing, flavor-packed experience. Keywords: confetti beet salad, roasted beet salad, healthy vegetable salad, citrus dressing, colorful salad recipe.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 medium red beets
• 2 large carrot
• 1 cup red cabbage
• 0.5 cup fresh parsley
• 1 large orange
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 teaspoon honey
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup sunflower seeds

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the beets thoroughly and wrap each one individually in aluminum foil. Place them on a baking sheet and roast in the preheated oven for 40-45 minutes, or until a knife easily pierces through them.

Step 3

While the beets are roasting, peel and grate the carrots using a box grater or food processor. Set aside.

Step 4

Finely shred the red cabbage and chop the fresh parsley. Combine both in a large mixing bowl.

Step 5

Zest the orange carefully, then cut it in half. Squeeze the juice from one half into a small bowl, setting the other half aside.

Step 6

In the same small bowl, whisk together the orange juice, lemon juice, olive oil, honey, salt, and black pepper to create the dressing.

Step 7

Once the beets are cool enough to handle, peel away the skin (which should slide off easily). Cut the beets into small, bite-sized cubes.

Step 8

Add the roasted beet cubes, grated carrots, and sunflower seeds to the large mixing bowl with the cabbage and parsley.

Step 9

Pour the citrus dressing over the salad and toss gently to combine.

Step 10

Serve immediately or chill in the refrigerator for 20-30 minutes before serving to allow the flavors to meld.

Nutrition Facts

Serving size	(1085.6g)

Amount per serving	% Daily Value*
Calories	1021.2

Total Fat 62.0g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 15.9g
Cholesterol 0mg	0%
Sodium 1739.0mg	0%
Total Carbohydrate 108.6g	0%
Dietary Fiber 30.2g	0%
Total Sugars 67.1g
Protein 20.3g	0%

Vitamin D 0IU	0%
Calcium 309.7mg	0%
Iron 9.2mg	0%
Potassium 3198.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.0%

Protein: 7.6%

Carbs: 40.5%