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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
20 mins


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.

Nutrition Facts

168 calories; protein 3g 6% DV; carbohydrates 25.2g 8% DV; exchange other carbs 1.5; dietary fiber 5.2g 21% DV; sugars 14.2g; fat 7.1g 11% DV; saturated fat 1.1g 6% DV; cholesterol 7mg 2% DV; vitamin a iu 446.4IU 9% DV; vitamin c 16.7mg 28% DV; folate 102.9mcg 26% DV; calcium 64.2mg 6% DV; iron 1.4mg 8% DV; magnesium 41.1mg 15% DV; potassium 612.5mg 17% DV; sodium 402.3mg 16% DV.