Low Sodium Beet and Carrot Salad
Brighten up your table with this Low Sodium Beet and Carrot Salad, a nutrient-packed side dish that’s as vibrant as it is delicious. This recipe combines earthy roasted beets and crisp, sweet carrots with a zesty homemade orange vinaigrette, lightly sweetened with honey and balanced with apple cider vinegar. Topped with fresh parsley and a sprinkle of unsalted sunflower seeds, this salad boasts a satisfying crunch and bold flavors without the need for added salt. Perfect for those seeking heart-healthy, low-sodium options, this wholesome dish is ideal for meal preps, picnics, or as an elegant complement to your main course. Serve it chilled or at room temperature for a refreshing, colorful treat that’s as good for your body as it is for your taste buds.
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Recipe Information
Ingredients
- 3 medium fresh beets
- 2 large carrots
- 1 large orange
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
- 2 tablespoons unsalted sunflower seeds
Instructions
Preheat your oven to 400°F (200°C).
Wash the beets thoroughly under running water to remove any dirt. Trim off the greens, leaving about an inch of the stem intact.
Wrap each beet individually in aluminum foil and place them on a baking sheet.
Roast the beets in the preheated oven for 35-40 minutes, or until a fork easily pierces to the center.
While the beets are roasting, peel the carrots and slice them into thin strips or julienne.
Once the beets are roasted, carefully unwrap them and let them cool slightly. When they are cool enough to handle, peel off the skins using your hands (they should slip off easily).
Slice the peeled beets into thin matchsticks or small cubes.
Juice the orange into a small bowl and set it aside.
In a small bowl, whisk together olive oil, apple cider vinegar, honey, orange juice, and black pepper to make the vinaigrette.
In a large mixing bowl, combine the roasted beets, carrots, and vinaigrette. Toss well to coat all the vegetables evenly.
Chop the fresh parsley and add it to the salad, mixing again to distribute the herbs.
Just before serving, sprinkle the salad with unsalted sunflower seeds for a touch of crunch.
Serve the salad chilled or at room temperature as a refreshing side dish.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 431 mg | 19% | |
| Total Carbohydrate | 82.5 g | 30% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 55.1 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2280 mg | 48% | |
*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.
