Pink Parsley Salad With Beets and Broccoli Recipe

Name: Pink Parsley Salad With Beets and Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup broccoli; 2 large beets; 1 bunch parsley; 2 carrots; 6 dates; ¼ cup slivered almonds; 12 grapes; 2 tablespoons light mayonnaise; 1 ½ tablespoons apple cider vinegar; 2 teaspoons fennel seeds; 2 teaspoons Dijon mustard; 2 teaspoons tamari; 2 teaspoons Agave or 1 dash stevia

Servings: persons

1 cup broccoli
2 large beets
1 bunch parsley
2 carrots
6 dates
¼ cup slivered almonds
12 grapes
2 tablespoons light mayonnaise
1 ½ tablespoons apple cider vinegar
2 teaspoons fennel seeds
2 teaspoons Dijon mustard
2 teaspoons tamari
2 teaspoons Agave or 1 dash stevia

1
chop or use food processor to finely dice broccoli to about the size of rice.
2
use shredder attachment or hand grater to shred carrots and beets.
3
chop parsley fine.
4
slice dates and grapes about the size of sliced olives.
5
sautee almonds in dry pan over med-high heat, stirring frequently until lightly brown and fragrant, about 5 minutes.
6
add last 6 ingredients to a small bowl and whisk until well blended, add a pinch of salt to taste and plenty of fresh ground pepper.
7
combine everything in large bowl and let sit about 10 minutes to incorporate flavors.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup broccoli, 2 large beets, 1 bunch parsley, 2 carrots, and more.

Yes, Pink Parsley Salad With Beets and Broccoli falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pink Parsley Salad With Beets and Broccoli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions