Grated Raw Beet and Carrot Slaw
My husband, beet lover that he is, put our beet seeds in the ground in late March. We just harvested the bulk of them about a week ago (early July) and oh, what a harvest it was! Beets are so good for you – they’re rich in fiber, vitamins and minerals and, especially in their raw form, are great for cleansing your body.
If you’re only familiar with beets in their cooked state, I really hope you’ll try them raw. They’re crunchy and delicious, with an earthy flavor all their own. Their greens are great in salads and juices, too, so don’t toss those beet greens!
Raw Grated Beet and Carrot Salad Slaw Recipe
- 4 medium washed, peeled and grated beets
- 2 carrots, peeled and grated
- 1 tablespoon minced fresh ginger
- 1 teaspoon chopped parsley
- 1 teaspoon chopped basil
- 2 tablespoons olive oil
- 2 tablespoons unseasoned rice vinegar
- Juice of 1 lime (about 2 teaspoons)
- 1/2 teaspoon kosher salt
In a large bowl, toss all of the ingredients together. Let stand for at least 30 minutes before serving.
Easy recipe, right? Are beets messy to work with? Yes. Will they stain just about anything they come in contact with, including your hands? Yes. Are they super great for you and delicious and totally worth the mess? Absolutely!
I know it’s impossible to tell that there are even carrots involved here, but there are; the beet juice stains them before you’re even done mixing, but they add a special flavor and sweetness of their own.
Oh, and the lovely plate the slaw is on? It’s from the set of my grandmother’s china that I inherited. Beautiful, isn’t it?
If you want to eat more raw food recipes and are looking for a way to amp up the nutrients in your side dishes, this is it. If you’re looking for other slaw or salad recipes that are made with oil and vinegar, and no mayonnaise, check out my Asian-style slaw and my slaw with Dijon mustard and cider vinegar. Enjoy!
Looks good! Are the beets grated?
Yes! (Thank God for food processors with attachments!) 🙂
Gorgeous recipe, eye candy colored photos, and now one very hungry reader. I hope my insides will soon be glowing as red and rosy as my white kitchen sink. YUM
Thanks Shelley! Cheers to not-so-white kitchen sinks!
Your beets are beautiful and the salad sounds great. The ginger must add lots of flavor to the dish.
Thanks Karen! Yes, the ginger adds to the “fresh” flavor of this and helps cut the earthiness of the beets a bit. 🙂
A beautiful salad! I especially love the basil, parsley and ginger added to it!
I always try and amp up the flavors as much as I can! Thanks Mimi!
The colour is just beautiful in this.
Isn’t it gorgeous??? Thank you, so much!
Love, Love, Love Beets.
Thanks Sue – we do, too! Raw, roasted, pickled…you name it! 🙂
Raw beet?! Now that is something I have not tried yet – love beets though!
Oh, Afra, if you love them cooked, I bet you’d love them raw!
It would never have occurred to me to eat raw beets but the recipe does sound good. I’ll have to give it a try! 🙂
Oh, I love them raw and hope you do, too! Thanks! 🙂