Crunchy, fresh and healthy salad with beets, carrot, green apple and onion with lemon and garlic dressing, topped with chopped parsley and sunflower seeds. A perfect veggie side for dinner or a lunch. I’m used to cooked beets in salads or just by themselves and I rarely use raw beets but this salad is going to change that for sure. They taste delicious and have amazing health benefits- they improve immunity system, help lowering blood pressure and support digestive system among many other thing. Beets loose some of the benefits when cooked so it is the best to consume them raw or make beet juice unless you have to cook them for something, then you should bake them unpeeled to keep all the good stuff inside.
This weekend me and Chris seriously indulged on some Italian food. It wasn’t just any Italian food, I might add. We made spaghetti and meatballs according to his mom’s recipe and, in my totally unbiased opinion, they were delicious. My husband’s dad was on Italian descent and we love to make old family recipes. It’s our little ritual- we take all Sunday, play Italian cooking music station on Pandora, pour ourselves some wine and make spaghetti and meatballs. As much as it was amazing, there’s no denying today we are ready for something healthier and lighter so there it is- a beautiful beet salad.
To make this beet salad I peeled carrots, onion, apple and beets. I chopped pickles and onion and shredded beets, apple and carrots.
In a separate bowl I mixed olive oil, lemon juice, minced garlic and a pinch of salt and pepper.
I mixed the salad dressing with veggies, covered with foil and placed in a fridge for an hour before serving so all the flavors could combine. Then I sprinkled the salad with some extra lemon juice, chopped parsley and sunflower seeds. Enjoy!
If you tried that recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- 3 small beets
- 2 carrots
- 1 green sour apple
- 1/3 onion
- 1 glove of garlic
- 1 cup of chopped pickles
- 5 tablespoons of olive oil
- 3 tablespoons of lemon juice
- 1/3 cup of chopped parsley
- a pinch of sunflower seeds
- salt and pepper
- Peel onions, beets, apple and carrots. Chop pickles and onion, shred apples, beets and carrots.
- In a separate bowl mix minced garlic, olive oil, lemon juice, salt and pepper.
- Mix dressing with salad, cover and refrigerate for an hour before serving.
- Sprinkle with extra lemon juice, chopped parsley and sunflower seeds. Enjoy!