Beetroot & Olive Slaw Salad

Looking for a new salad to try? This beetroot and olive slaw is delicious on its own or as a side dish, and it’s a nutritional powerhouse with many health benefits. 


Beetroot & Olive Slaw Salad

I’ve noticed that a lot of people tend to buy pre-cooked beetroot to use in salads. While it certainly works well in certain recipes, I personally love using raw beetroot. Yes, it can get a bit messy and stain your fingers, but it has the most beautiful colour, lots of crunch and that lovely sweet flavour.

I often make a beetroot slaw salad and today’s recipe is a new variation that I really enjoyed the other day. It’s made with shredded beetroot, carrots, pickled onions, parsley and black olives, and is both tasty and full of nutrients and fibre.

I think it’s great as a side dish with any kind of meat, fish or seafood and you can make a big batch to enjoy for 2-3 days. You can also enjoy it as its own meal topped with some protein, grilled halloumi (if you tolerate dairy) or  hemp seeds and nuts for a vegan friendly version. It’s Whole30 compliant.

Beet & Olive Slaw Salad (Paleo, Whole30, Vegan)

 

A little on why this salad is so good for you

Raw beets are a fantastic source of phytonutrients called betalains, which provide antioxidant, anti-inflammatory, and detoxification support. They are great for your liver! PS. These phytontrients do lose some of their power during cooking, hence why I often use beetroot raw. Read more about beetroot nutrition here.

Carrots need no introduction when it comes to nutrition, but let’s just say they are full of antioxidants and nutrients that promote overall health, they are known as ‘the beauty vegetable’ and they are great for your bones.

Onion’s sulfur compounds provide cardiovascular and anti-inflammatory benefits, and parsley is well known for its cancer-fighting and blood purifying properties. Parsley is very high in vitamin K, which is essential for bone health, and is actually pretty incredible when it comes to health. Read up more on parsley here.

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Beetroot & Olive Slaw Salad

Beetroot & Olive Slaw Salad

  • Author: Irena Macri | Eat Drink Paleo
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 4 1x
  • Category: Salad

Scale

Ingredients

  • 1/2 red onion, finely diced
  • 2 tablespoons red wine vinegar or apple cider vinegar
  • 1 teaspoon mustard
  • 4 tablespoons olive oil
  • 3 medium beets, peeled and grated (I suggest to use kitchen gloves or peel the beets under running water to avoid skin stains)
  • 1 large carrot, grated
  • 1/3 cup black pitted olives (the less salty Spanish olives are best), sliced
  • 1/4 cup chopped parsley (a good handful of fresh parsley)
  • 1/2 teaspoon sea salt

Instructions

  1. Before you start grating the beets and the carrots, start by marinating the onions. In a large salad bowl, combine the chopped onions with the vinegar, mustard, and olive oil and stir through. Leave for 5-10 minutes.
  2. Add the grated beets, carrots, olives and parsley to the bowl and season with salt. Stir through really well, making sure the onions and the marinade coat the vegetables evenly. They are your dressing!
  3. Serve right away or store in the fridge, in an airtight container, for 3-4 days.


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Beetroot & Olive Slaw With Parsley & Red Onions (Paleo, Whole30, Vegan)

Comments

16 Comments
  1. That is SO pretty! My kids would flip over the olives in this salad – they love those! I love all the onion you put in there too!

  2. Your recipes are always so fresh and healthy! Congrats on your well deserved wins in the UK Paleo Awards, I’m so so chuffed for you Irena!

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