Description
A refreshing and creamy salad featuring tender citrus-marinated root vegetables and juicy grapes, tossed in a zesty herbed dressing. A vibrant, sweet-savory side dish perfect for spring and summer tables.
Ingredients
Scale
- 1 medium beet, peeled and thinly sliced
- 1 medium golden beet or turnip, peeled and thinly sliced
- 1/2 cup red or black grapes, halved
- 1 tbsp fresh orange juice
- 1 tsp lemon juice
- 1/4 tsp salt
- For the Herbed Creamy Dressing:
- 1/3 cup plain Greek yogurt or plant-based yogurt
- 1 tbsp olive oil
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh parsley
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1/2 tsp lemon zest
- Salt and pepper to taste
- Microgreens or baby arugula, for garnish (optional)
Instructions
- In a bowl, combine sliced root vegetables with orange juice, lemon juice, and 1/4 tsp salt. Let marinate for 10–15 minutes to soften slightly and enhance flavor.
- In a separate bowl, whisk together yogurt, olive oil, dill, parsley, mustard, honey (or maple syrup), lemon zest, salt, and pepper to create the herbed dressing.
- Drain excess citrus juice from the root vegetables, then gently toss them with the grapes and dressing until well coated.
- Chill for 10 minutes before serving to allow flavors to meld.
- Serve garnished with microgreens or arugula, if using.
Notes
- Use a mandoline for uniformly thin root vegetable slices.
- For more texture, add toasted walnuts or almonds before serving.
- Works well as a light starter or alongside grilled proteins.
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 8g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg