Raw Beet Salad with Fresh Herbs
Prep & Cook Time: 15 minutes minutes
Servings: 6
- 1 cup raw beets*, grated
- 1 tbsp fresh cilantro, chopped
- 1 tbsp fresh parsley, chopped
- 1/4 cup sunflower seeds, lightly toasted
- 2 tbsp red onion, minced
- 0.5 avocado (optional)
Dressing:
- 1 tbsp lemon juice + zest
- 1.5 tsp Dijon mustard
- 2 tsp tahini
- 3 tbsp sesame oil
*Note: You can make this recipe using golden beets, red beets or the farmer’s market favourite, chioggia beets (striped beets), or even a combination. Try experimenting with different fresh herbs like dill, basil, or fennel for a different taste combination.
Wash and grate the beets.
Make the dressing by mixing the lemon juice & zest, mustard, tahini and sesame oil together. Pour over the beets and mix well.
Add in the rest of the ingredients. Mix well.
Taste and adjust ingredients to taste, adding unrefined salt and pepper if needed.
Eat immediately or store in a covered container for 3-4 days.