Ready in just 20 minutes, this raw vegetable salad is the perfect side for your next grilling event. Coarsely shredded beets and celeriac are combined with apple in a basil-cider vinegar-mayonnaise dressing. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a large bowl combine shredded beets, celeriac, watercress and apple. Set aside.

  • In a small bowl combine mayonnaise, vinegar, basil, the salt and pepper until well combined. Add to beet mixture; toss to coat. Serve immediately or cover with foil or plastic wrap and chill for up to 8 hours. Divide evenly among four serving plates.


Tip: Use a food processor fitted with a coarse shredder to easily shred the beets and celeriac or parsnips.

Serve with Grilled Flat Iron Steak with Watercress Pesto.

Nutrition Facts

168 calories; 7.1 g total fat; 1.1 g saturated fat; 7 mg cholesterol; 402 mg sodium. 612 mg potassium; 25.2 g carbohydrates; 5.2 g fiber; 14 g sugar; 3 g protein; 446 IU vitamin a iu; 17 mg vitamin c; 103 mcg folate; 64 mg calcium; 1 mg iron; 41 mg magnesium;