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
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Ingredients

Directions

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

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  • 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.

Tips

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; 7 mg cholesterol; 402 mg sodium. 25.2 g carbohydrates; 3 g protein; Full Nutrition