Beetroot & Carrot Detox Salad with Herbs
A vibrant, refreshing salad made from raw beetroot and carrot, blended with fresh herbs and tangy, nourishing ingredients. Packed with antioxidants, fiber, and healthy fats—perfect as a detoxifying side or light meal.
Ingredients
- - 1/2 large beet peeled and grated
- - 1 large carrot peeled and grated
- - 1 large garlic clove minced
- - 1/2 small lemon juiced
- - 1 tbsp hemp seeds
- - 1 tbsp apple cider vinegar ACV
- - 1 green onion finely sliced
- - 1 tbsp chopped fresh mint or to taste
- - 1 tbsp chopped cilantro or to taste
- - Salt and pepper to taste
Instructions
- Prepare the Veggies
- Grate the beet and carrot using a box grater or food processor. Place in a mixing bowl.
- Add Flavors
- Add minced garlic, lemon juice, apple cider vinegar, hemp seeds, and sliced green onion to the bowl.
- Mix and Season
- Toss everything together until evenly coated. Add chopped mint, cilantro, salt, and pepper to taste.
- Serve
- Serve immediately or let sit for 10–15 minutes to allow flavors to meld. Great as a fresh side dish or light detox salad.
- prep_time: PT10M
- cook_time: PT0M
- total_time: PT10M
- servings: 2
Notes
nutrition:
calories: ~90 (per serving)
carbohydrates: ~10g
protein: ~3g
fat: ~5g
fiber: ~4g
sodium: ~100mg notes:
- Add a drizzle of olive oil or tahini for extra richness.
- Stores well in the fridge for up to 1 day.
- Try adding a handful of greens like arugula for more volume.
calories: ~90 (per serving)
carbohydrates: ~10g
protein: ~3g
fat: ~5g
fiber: ~4g
sodium: ~100mg notes:
- Add a drizzle of olive oil or tahini for extra richness.
- Stores well in the fridge for up to 1 day.
- Try adding a handful of greens like arugula for more volume.