Beetroot and Carrot Salad
4 servings
30 minutes
Beet and carrot salad is a bright and refreshing dish deeply rooted in Greek cuisine traditions. Its origin is linked to the use of seasonal vegetables and simple yet expressive flavors. Sweet beetroot, juicy carrot, and a tangy dressing of orange juice, olive oil, wine vinegar, and mustard create a harmony of freshness and rich taste. This salad is perfect as a light appetizer or side dish for meat and fish dishes. It is not only nutritious but also healthy due to its rich content of vitamins and antioxidants. The pleasant texture of grated vegetables makes it particularly appealing, while brief marination enhances the flavor. This salad embodies simplicity and elegance where natural aromas and colors come together in one delightful dish.
1
In a large bowl, mix orange juice, olive oil, vinegar, and mustard. Add salt and pepper.
- Orange juice: 0.3 glass
- Extra virgin olive oil: 2 tablespoons
- Red wine vinegar: 2 teaspoons
- Dijon mustard: 1.5 teaspoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
2
Cut off the beet tops, remove the stems, and finely shred the leaves.
- Beetroot with tops: 500 g
3
Clean and grate the beetroot. Transfer to a strainer and rinse under cold water, then dry. Place in a bowl with dressing, adding chopped leaves.
- Beetroot with tops: 500 g
4
Clean and grate the carrot. Add it to the beetroot. Mix and let it sit for 15 minutes.
- Carrot: 2 pieces