Raw Beetroot Salad
Number 25 in my series of Fifty Fantastic Salads is this easy Raw Beetroot Salad. Using three types of raw beetroot - golden, purple, and Chioggia - this salad is ideal as a healthy side dish or a light lunch. It stores brilliantly, making it perfect for meal prep too.
Ingredients
- 3 large beetroots I used a mix of golden, Chioggia and purple
- 2 tbsp olive oil
- Large lemon
- 2 garlic cloves
- Salt & pepper
- 2-3 handfuls of mixed salad leaves
- 400 g tin lentils (14oz)
- Handful of toasted flaked almonds
Instructions
- Scrub the beetroots well (no need to peel). Using a mandolin (or a very sharp knife) cut each beetroot into very thin slices and add to a bowl.
- Pour over the olive oil, the juice and zest of the lemon, crushed garlic and a good amount of salt and pepper. Mix well and allow to sit for about 10 minutes to allow the acid from the lemon to soften the beetroot slightly.
- Add the salad leaves to a larger serving bowl or platter. Drain the lentils and add those to the bowl too. Add the sliced beetroot and the almonds.
- Drizzle over the remaining marinade and mix everything together before serving.
Notes
- This will store in the fridge for about 5 days.
- I don’t recommend freezing.
- If you don’t have a mandoline, you can finely slice the beetroots. Or use a food processor.
- The nutritional information is based up the recipe serving 4 but depending on portion sizes, this could stretch to 6 as a side.
Nutrition
Calories: 214kcalCarbohydrates: 21.6gProtein: 7.1gFat: 10.6gSaturated Fat: 1.2gFiber: 7g
Tried this recipe?Let us know how it was!