Heart-Healthy Beet and Carrot Salad
Brighten your plate and boost your health with this vibrant and heart-healthy Beet and Carrot Salad, a delightful combination of earthy flavors and refreshing tang. Packed with fiber-rich beets and carrots, this nutrient-dense salad is elevated by a zesty homemade dressing made with olive oil, lemon juice, Dijon mustard, and honey. Fresh parsley adds a touch of herbal brightness, while crunchy walnuts and optional feta cheese provide irresistible texture and flavor. Perfect as a side dish or a light meal, this salad is not only visually stunning but also a breeze to prepare. Ideal for anyone seeking wholesome recipes, it’s a fantastic choice for heart health and clean eating. Prepare ahead and enjoy it fresh, letting the flavors meld beautifully over time!
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Recipe Information
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)
Instructions
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.
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.
Chop the fresh parsley finely and add it to the bowl with the carrots.
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.
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.
Pour the dressing over the beet and carrot mixture. Toss well to ensure the vegetables are evenly coated.
Chop the walnuts and scatter them over the salad for a crunchy texture. If using, sprinkle the feta cheese over the top.
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
Calories |
1111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 31.4 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 2821 mg | 123% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 43.4 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 576 mg | 44% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2672 mg | 57% | |
*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.
