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.
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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C).
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.
While the beets are roasting, peel and grate the carrots using a box grater or food processor. Set aside.
Finely shred the red cabbage and chop the fresh parsley. Combine both in a large mixing bowl.
Zest the orange carefully, then cut it in half. Squeeze the juice from one half into a small bowl, setting the other half aside.
In the same small bowl, whisk together the orange juice, lemon juice, olive oil, honey, salt, and black pepper to create the dressing.
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.
Add the roasted beet cubes, grated carrots, and sunflower seeds to the large mixing bowl with the cabbage and parsley.
Pour the citrus dressing over the salad and toss gently to combine.
Serve immediately or chill in the refrigerator for 20-30 minutes before serving to allow the flavors to meld.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 399 mg | 17% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 18.6 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 877 mg | 19% | |
*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.
