Name: Grated Beet Salad with Fresh Herbs Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons extra-virgin olive oil; 2 tablespoons sherry vinegar; 1 small shallot, minced; 1 teaspoon Dijon mustard; 1 teaspoon honey; ½ teaspoon grated lemon zest; ½ teaspoon sea salt; ¼ teaspoon freshly cracked black pepper; 1 pound red beets, peeled and grated; 1 large carrot, peeled and grated; ¼ cup chopped fresh flat leaf parsley; ¼ cup chopped fresh mint

If you’re on the lookout for a vibrant, fresh, and delightfully simple salad, you absolutely have to try this Grated Beet Salad with Fresh Herbs Recipe. It’s one of those dishes that looks stunning on the table and tastes like it took way more effort than it actually does. I love this because it’s crunchy, colorful, and the fresh herbs really brighten it up in a way that keeps you reaching for more.

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Why You’ll Love This Recipe

Fresh and Flavorful: The combination of beets, carrots, and fresh herbs makes every bite burst with bright, natural flavors.
Super Easy to Prepare: No cooking required! Grating and whisking come together in under 15 minutes.
Versatile Side Dish: Pairs beautifully with grilled meats, sandwiches, or as a light lunch on its own.
Dress It Your Way: The dressing is perfectly balanced, but you can tweak the acidity or sweetness to suit your taste.

A dark gray bowl filled with a colorful salad made of thin, long strands of deep red beets layered with thin orange carrot strips, scattered with fresh green mint leaves and parsley, small diced white bits, and thin yellow lemon zest curls spread evenly on top, all sitting on a white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Grated Beet Salad with Fresh Herbs, healthy beet salad, easy beet salad recipe, colorful vegetable side dish, fresh herb salad

Ingredients You’ll Need

To get that perfect balance of earthy, tangy, and herbaceous notes in this Grated Beet Salad with Fresh Herbs Recipe, it’s all about using fresh and simple ingredients that complement each other beautifully. Make sure to pick firm, fresh beets and vibrant herbs for the best result.

Flat lay of a small white ceramic bowl of extra-virgin olive oil, a small white ceramic bowl of sherry vinegar, a small white ceramic bowl of minced shallot, a small white ceramic bowl of smooth Dijon mustard, a small white ceramic bowl of golden honey, a small white ceramic bowl with grated lemon zest, a small white ceramic bowl of sea salt, a small white ceramic bowl of freshly cracked black pepper, a peeled whole red beet resting beside a pile of freshly grated red beet, a peeled whole large carrot beside a pile of freshly grated carrot, a small bunch of chopped fresh flat leaf parsley, a small bunch of chopped fresh mint placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Grated Beet Salad with Fresh Herbs, healthy beet salad, easy beet salad recipe, colorful vegetable side dish, fresh herb salad

Extra-virgin olive oil: Choose a good-quality oil for a smooth, fruity base in your dressing.
Sherry vinegar: Adds a subtle tanginess that’s less sharp than regular vinegar, perfect here.
Shallot: Minced finely, it gives a gentle onion flavor without overpowering.
Dijon mustard: Brings a hint of sharpness and acts as an emulsifier in the dressing.
Honey: Balances the acidity with a touch of natural sweetness – you can adjust to taste.
Lemon zest: Freshly grated to add bright citrus notes without the juice diluting the dressing.
Sea salt: Enhances all the flavors – fine grain works best to blend evenly.
Freshly cracked black pepper: Adds a mild heat and depth to the salad.
Red beets: Peeled and grated fresh for that crisp texture and earthy sweetness.
Large carrot: Also peeled and grated to add color, sweetness, and crunch.
Fresh flat leaf parsley: Chopped finely, this herb adds freshness and a hint of bitterness.
Fresh mint: Provides a cool, refreshing contrast that lifts the entire salad.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep this salad pretty classic, but sometimes I spice things up or adapt it depending on what’s in season or what my family is craving. Don’t be afraid to experiment—that’s part of the fun!

Nutty Crunch: I sometimes toss in toasted walnuts or pecans, which add a fantastic crunch and a toasty flavor that’s a game-changer.
Cheese Addition: Crumbled feta or goat cheese on top adds creaminess and a salty kick that my husband loves.
Different Herbs: If you don’t have mint, fresh dill or cilantro can work well too and offer a new twist.
Spicy Kick: Add a pinch of red pepper flakes or a dash of cayenne to the dressing if you want subtle heat.

How to Make Grated Beet Salad with Fresh Herbs Recipe

Step 1: Whisk the Dressing

Start by mixing your olive oil, sherry vinegar, minced shallot, Dijon mustard, honey, lemon zest, sea salt, and freshly cracked black pepper in a large bowl. I like to use a whisk here because it helps emulsify the dressing, giving it that smooth texture that coats the veggies perfectly. Keep tasting it so you can tweak the balance – sometimes I add a smidge more honey or vinegar depending on what I’m craving.

Step 2: Prepare the Veggies

Peel your beets and carrot, then grate them finely. I find using a box grater works best—it’s straightforward and gives you that perfect thin shred that holds onto the dressing nicely. Beets can stain, so I like to wear gloves or do this step carefully to avoid red fingers! Add the grated veggies right into the bowl with the dressing.

Step 3: Toss with Fresh Herbs

Add half the chopped parsley and mint to the bowl and toss everything together until the veggies are evenly coated. This step turns the salad into a beautifully colorful and fragrant dish already. Just before serving, sprinkle the remaining herbs on top for a fresh and pretty garnish that also enhances the flavor.

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Pro Tips for Making Grated Beet Salad with Fresh Herbs Recipe

Grate Just Before Serving: I’ve learned freshly grated beets stay crisp and vibrant, so don’t prep too far ahead unless refrigerated.
Balance Sweetness and Acidity: Taste your dressing and adjust honey and vinegar gradually—it’s easier to add than subtract!
Use Fresh Herbs: Fresh parsley and mint really make the salad sing; dried herbs just don’t cut it here.
Avoid Overdressing: Too much dressing can weigh down the crunchy texture, so start small and add more if needed.

How to Serve Grated Beet Salad with Fresh Herbs Recipe

Grated Beet Salad with Fresh Herbs Recipe - Serving

Garnishes

I always finish this salad with a few extra fresh herb leaves scattered on top—mint and parsley for sure. Sometimes I add a sprinkle of toasted seeds like pumpkin or sesame, which adds a subtle crunch and makes it feel special. A little drizzle of good-quality olive oil at the end never hurts either.

Side Dishes

This bright beet salad is fabulous next to grilled chicken or fish. I also like serving it alongside grain bowls or with crusty bread for a lighter meal. My family goes crazy for it paired with roasted lamb or even as a colorful side on a picnic spread.

Creative Ways to Present

For special occasions, I’ve served this salad in little glass jars layered with dollops of labneh or yogurt, which makes a beautiful presentation and adds creamy contrast. Another fun idea is to arrange the grated salad in a pretty ring mold on a plate, garnished with edible flowers and herb sprigs—guaranteed to wow your guests!

Make Ahead and Storage

Storing Leftovers

You can store leftovers in an airtight container for up to 2 days in the fridge. I like to keep the herbs separate and add them fresh when serving to keep that bright, fresh flavor intact. The salad tends to soften a bit in the fridge, so it’s best enjoyed the same day if you want the crunch to shine.

Freezing

Freezing isn’t my go-to for this salad because the fresh herbs and crunchy texture don’t hold up well. If you want to prep in advance, make the grated veggies and dressing separately and combine fresh herbs after thawing, but honestly, it’s best fresh.

Reheating

This salad is always served cold or at room temperature, so no reheating needed. If you store leftovers, let them sit at room temp for 10-15 minutes before serving for the best flavor.

FAQs

Can I prepare this Grated Beet Salad with Fresh Herbs Recipe ahead of time?

You can prepare the dressing and grate the veggies in advance, but for the freshest flavor and best texture, I recommend adding the fresh herbs right before serving. The salad tastes best within a day or two stored in the fridge.
What if I don’t have sherry vinegar?

White wine vinegar or apple cider vinegar are good substitutes that provide a similar mild acidity. Just adjust the amount slightly to suit your taste.
Can I use canned or cooked beets instead of fresh?

While you can, fresh beets hold the best texture and flavor for this salad. Canned or cooked beets tend to be softer and less vibrant, which changes the salad’s character.
How long does this salad keep in the fridge?

Stored in an airtight container, it keeps well for up to 2 days. After that, the texture tends to soften, and the herbs lose freshness, so best eaten sooner.

Final Thoughts

This Grated Beet Salad with Fresh Herbs Recipe has become a staple in my kitchen because it’s quick, fresh, and feels fancy without any fuss. Whenever I bring it to gatherings, people always ask for the recipe—it’s like a little secret that’s easy to share. I hope you’ll enjoy making and eating it as much as I do—it’s a simple way to brighten up any meal, and honestly, once you taste those juicy beets and fresh herbs, you’ll see why I’m so hooked!