Heart-Healthy Beet and Carrot Salad
Brighten your plate and boost your heart health with this vibrant Heart-Healthy Beet and Carrot Salad! Packed with nutrient-rich beets, crunchy carrots, and a zesty homemade dressing of lemon juice, apple cider vinegar, and Dijon mustard, this colorful salad is as delicious as it is nutritious. Fresh parsley adds an herby freshness, while chopped walnuts provide satisfying crunch and healthy fats. Optional crumbles of feta cheese lend a creamy, tangy finish, making this dish perfect for any occasion. Easy to prepare and naturally gluten-free, this wholesome salad is an antioxidant powerhouse that can double as a refreshing side or a light main. Ideal for meal prep, it tastes even better after a day in the fridge as the flavors meld together!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 medium Beets
- 3 large Carrots
- 1 cup Fresh parsley
- 2 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Walnuts
- 0.25 cup Feta cheese (optional)
Directions
Step 1
Trim the greens and roots from the beets. Place the unpeeled beets in a large pot and cover with water. Bring to a boil and then reduce to a simmer. Cook the beets for about 35-45 minutes, or until they are fork-tender.
Step 2
While the beets are cooking, peel the carrots and grate them using a grater or a food processor. Transfer the grated carrots to a large mixing bowl.
Step 3
Chop the fresh parsley finely and add it to the bowl with the carrots.
Step 4
Once the beets are cooked, drain them and allow them to cool slightly. When they are comfortable to handle, peel off the skins using your fingers or a paring knife. Grate the beets and add them to the bowl with the carrots and parsley.
Step 5
In a small mixing bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, salt, and black pepper to create the dressing.
Step 6
Pour the dressing over the beet and carrot mixture. Toss well to ensure the vegetables are evenly coated.
Step 7
Chop the walnuts and scatter them over the salad for a crunchy texture. If using, sprinkle the feta cheese over the top.
Step 8
Transfer the salad to a serving bowl and enjoy it fresh. The salad can be stored in the refrigerator for up to 2 days, allowing the flavors to meld even more.
Nutrition Facts
| Serving size | (827.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1110.8 |
| Total Fat 82.8g | 0% |
| Saturated Fat 17.2g | 0% |
| Polyunsaturated Fat 31.4g | |
| Cholesterol 53.4mg | 0% |
| Sodium 2821.4mg | 0% |
| Total Carbohydrate 76.8g | 0% |
| Dietary Fiber 21.7g | 0% |
| Total Sugars 43.4g | |
| Protein 27.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 575.9mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 2671.5mg | 0% |
Source of Calories