This raw beetroot recipe is yummy and nutritious because the nutrition isn’t cooked out of the beets. I was looking for a way to use raw beets and found a recipe online. I changed it a bit to use ingredients that I grow and use. Everyone who has tried it liked it. Serve it cold for lunch on a bed of lettuce with boiled eggs on the side.
Prep Time::15 mins
Total Time::15 mins
Servings::4
Ingredients
1 pound beets, grated
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh parsley
1 large clove garlic, minced
2 teaspoons Dijon mustard
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
Directions
Stir grated beets, vinegar, oil, parsley, garlic, mustard, salt, and pepper together in a bowl. Serve immediately or for best results, refrigerate for 2 to 3 hours before serving.