This raw beetroot recipe is yummy and nutritious because the nutrition isn't cooked out of the beets. I was looking for a way to use raw beets and found a recipe online. I changed it a bit to use ingredients that I grow and use. Everyone who has tried it liked it. Serve it cold for lunch on a bed of lettuce with boiled eggs on the side.

Ingredients

  • 1 pound beets, grated
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon finely chopped fresh parsley
  • 1 large clove garlic, minced
  • 2 teaspoons dijon mustard
  • ¼ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper

Directions

  1. Gather all ingredients.
  2. Stir grated beets, vinegar, oil, parsley, garlic, mustard, salt, and pepper together in a bowl. Serve immediately or for best results, refrigerate for 2 to 3 hours before serving.