Mediterranean Diet Beet and Carrot Salad
Bright, earthy, and irresistibly fresh, this Mediterranean Diet Beet and Carrot Salad is a true celebration of wholesome, vibrant flavors. Roasted beets bring a tender sweetness, while crisp shredded carrots add a delightful crunch. Tossed in a zesty homemade dressing of extra virgin olive oil, lemon juice, red wine vinegar, and a touch of honey, every bite is bursting with tangy and aromatic goodness. Garnished with crushed almonds and optional crumbled feta cheese, this nutrient-rich salad achieves a perfect balance of textures and Mediterranean flair. Ready in just over an hour, it’s an ideal choice for a healthy side dish or a stunning centerpiece at your next gathering. Perfect for those seeking Mediterranean diet recipes, healthy beet salads, or heart-friendly dishes.
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Recipe Information
Ingredients
- 3 pieces medium beets
- 2 pieces large carrots
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 clove minced garlic
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup crushed almonds
- 0.5 cup crumbled feta cheese (optional)
Instructions
Preheat the oven to 400°F (200°C).
Wash and trim the beet tops and roots, then wrap each beet tightly in aluminum foil.
Place the wrapped beets on a baking sheet and roast in the oven for about 45 minutes, or until tender.
While the beets are roasting, peel and shred the carrots using a grater and set aside in a large bowl.
Once the beets are done roasting, remove them from the oven and let them cool slightly. Peel the skins off and cut them into small cubes.
Add the diced beets to the bowl with the shredded carrots.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, honey, minced garlic, chopped parsley, salt, and black pepper until well combined.
Pour the dressing over the beets and carrots, and mix gently until everything is well coated.
If desired, sprinkle the crushed almonds and optional crumbled feta cheese over the salad and gently toss to combine.
Serve the salad immediately or chill in the refrigerator for up to an hour to let the flavors meld.
Nutrition Facts
Calories |
1072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2888 mg | 126% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 33.4 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 798 mg | 61% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1684 mg | 36% | |
*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.
