Vegan Beet and Carrot Salad
Bright, refreshing, and packed with vibrant colors and flavors, this Vegan Beet and Carrot Salad is a nutrient-rich masterpiece that’s as delicious as it is beautiful. Featuring tender, earthy beets and sweet, crisp carrots, this salad is elevated with a zesty lemon dressing, a touch of maple syrup for natural sweetness, and a delightful crunch from toasted sunflower seeds. Fresh parsley adds a burst of herbal freshness, making it a perfect side dish or light meal. Ready in just 40 minutes, this recipe is ideal for healthy eating enthusiasts seeking easy, plant-based dishes. Whether served chilled or at room temperature, this salad is a refreshing option for any occasion, delivering wholesome goodness in every bite.
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Recipe Information
Ingredients
- 3 Medium beets
- 4 Medium carrots
- 3 tablespoons Fresh lemon juice
- 2 tablespoons Olive oil
- 1 tablespoon Maple syrup
- 2 tablespoons Chopped fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Toasted sunflower seeds
Instructions
Begin by preparing the beets. Wash them thoroughly and trim both ends. Place them in a medium-sized pot and cover with water. Bring the water to a boil, then reduce the heat to a simmer and let cook for about 20 minutes, or until the beets are tender when pierced with a fork.
While the beets are cooking, peel the carrots and grate them using a box grater or a food processor.
Once the beets are cooked, drain them and run them under cold water to cool for a couple of minutes. Use a paper towel to rub the skins, which should peel off easily. Grate the beets using the same method as the carrots.
In a large bowl, combine the grated beets and carrots.
In a small bowl, whisk together the fresh lemon juice, olive oil, maple syrup, salt, and black pepper until well combined. Adjust seasoning to taste.
Pour the dressing over the grated beets and carrots. Toss everything together until the salad is evenly coated with the dressing.
Add the chopped parsley and toasted sunflower seeds to the salad, gently mixing to incorporate.
Serve the salad immediately or refrigerate for about an hour to allow the flavors to meld together. Enjoy your refreshing Vegan Beet and Carrot Salad!
Nutrition Facts
Calories |
927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1681 mg | 73% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 55.9 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2673 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.
