Beet and Carrot Detox Salad
This simple yet flavorful salad is a great way to detoxify your body and boost your immune system. The beets and carrots are both packed with vitamins, minerals, and antioxidants, and the red onion, parsley, and cilantro add a bit of flavor and crunch. The dressing is made with extra virgin olive oil, apple cider vinegar, sea salt, and freshly ground black pepper, which adds a bit of acidity and bitterness to balance out the sweetness of the vegetables.
This recipe is inspired by a traditional detox salad that I first tried at a health food store. I was immediately hooked on the combination of sweet and savory flavors, and I knew that I had to recreate it at home. I experimented with different ingredients and proportions until I came up with this recipe, which I think is even better than the original. I love to make this salad for lunch or dinner, and I always feel energized and refreshed after eating it. It's also a great way to use up leftover vegetables.
Beet and Carrot Detox Salad Beet and Carrot Detox Salad Beet and Carrot Detox Salad Beet and Carrot Detox Salad
Prep time: 15 | Cook time: 0 | Serves: 2
Ingredients
  • 1 medium beet, peeled and diced
  • 3 medium carrots, peeled and diced
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
Instructions
  1. In a large bowl, combine the beets, carrots, red onion, parsley, and cilantro.
  2. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
  3. Pour the dressing over the salad and toss to coat.
  4. Serve immediately or refrigerate for later.
Why It Works
  • The beets and carrots are both root vegetables, which means that they are packed with vitamins, minerals, and antioxidants. Beets are especially high in folate, potassium, and vitamin C, while carrots are a good source of vitamin A, beta-carotene, and fiber.
  • The red onion, parsley, and cilantro add a bit of flavor and crunch to the salad. Red onion is a good source of quercetin, an antioxidant that has been shown to have anti-inflammatory and anti-cancer properties. Parsley is a good source of vitamin K, which is essential for blood clotting and bone health. Cilantro is a good source of vitamin C and antioxidants.
  • The dressing is made with extra virgin olive oil, apple cider vinegar, sea salt, and freshly ground black pepper. Extra virgin olive oil is a healthy fat that is high in antioxidants. Apple cider vinegar is a natural detoxifier that can help to improve digestion and reduce inflammation. Sea salt is a good source of minerals, and freshly ground black pepper adds a bit of flavor and spice.