BEET AND CARROT SALAD
You can make this raw, root vegetable slaw up to four days before you plan to eat it.
Provided by Magdalena Wszelaki
Categories HarperCollins Salad Vegetarian Vegetable Carrot Beet Healthy Quick and Healthy Lunch Walnut
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.
RAW BEET SALAD
I was looking for a way to use raw beets and found a recipe online. I changed it a bit to use ingredients that I grow and use. It's so yummy and is so nutritious because the nutrition isn't cooked out of the beets. Everyone that has tried it, likes it. It's better if let set for a few hours but doesn't have to be. Serve for a cold lunch with boiled eggs on a bed of lettuce.
Provided by cheesemaker
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.
Nutrition Facts : Calories 89 calories, Carbohydrate 13 g, Fat 3.6 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 263.7 mg, Sugar 8.8 g
GRATED CARROT AND (RAW) BEET SALAD
Yes, raw beets. I hate peeling cooked beets. I discovered this recipe on a food blog and it instantly appealed to my love of beets and my hate of peeling them. It's delicious, refreshing and good!
Provided by Mirj2338
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Trim, peel, and grate the carrots and beets. (If you own a food processor with a grater attachment, yay for you!)
- Place the rest of the main ingredients, from garlic to black pepper, in a large salad bowl, add the grated carrots and beets, and toss until well combined.
- Add any desired add-ins and toss again.
- Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister.
- If you don't have that kind of time and the salad does not feel quite moist enough, add a dash of citrus juice, tomato juice, or any sort of juice that may currently reside in the refrigerator door.
Nutrition Facts : Calories 83.1, Fat 2.6, SaturatedFat 0.4, Sodium 111.1, Carbohydrate 14.4, Fiber 3.4, Sugar 9.1, Protein 1.9
MOROCCAN GRATED CARROT AND BEET SALAD
Moroccan shredded carrot and fresh beet salad with raisins, cumin, cinnamon, and paprika, and an honey lemon dressing.
Provided by Elise Bauer
Categories Salad Quick and Easy
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Rinse the grated beets, combine with carrots and raisins: Place the grated carrots in a medium sized serving bowl. Place the grated beets into a sieve and briefly rinse with cold water. This will rinse away a little of the excess beet juice that may otherwise color the whole salad beet red. Pat dry with a paper towel. Then add to the bowl with the carrots. Add the raisins. Stir to gently combine.
- Make the dressing: In a small bowl, whisk together the paprika, cumin, cinnamon, salt, and cayenne. Then add the lemon juice and honey and whisk until smooth.
- Dress the carrots and beets, let sit for an hour: Drizzle over the the carrots and beets, then gently fold until the carrots and beets are lightly coated. Let sit for an hour before serving, either chilled or at room temperature, for the dressing to seep into the carrots and beets.
- Stir in sliced mint before serving: Right before serving, stir in a couple tablespoons of sliced fresh mint leaves. Garnish with fresh mint.
Nutrition Facts : Calories 110 kcal, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, Sodium 103 mg, Sugar 19 g, Fat 0 g, ServingSize Serves 4, UnsaturatedFat 0 g
BEET, FENNEL, AND CARROT SALAD
A vinaigrette made with citrus and fennel seeds brightens this colorful, crunchy salad made with beets and carrots.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Make the salad: Quarter fennel bulb lengthwise, and cut out core. Very thinly slice fennel lengthwise into strips using a mandoline or sharp knife. Cover with a damp paper towel in a glass dish.
- Grate carrots, then beets, on the large holes of a box grater. Arrange side by side with fennel. Keep covered with damp paper towel, and wrap with plastic wrap. Refrigerate until ready to use.
- Make the vinaigrette: Toast fennel seeds in a small skillet over medium-high heat, shaking skillet occasionally, until fragrant but not browned, about 1 minute. Transfer to a small bowl, and add orange juice, vinegar, lemon juice, shallot, and 1 teaspoon salt. Gradually whisk in oil.
- Toss fennel, beets, and carrots with vinaigrette in a large bowl. Serve immediately.
MOROCCAN SALAD OF RAW GRATED CARROTS/CITRUS CINNAMON DRESSING
Recipe comes from Mediterranean Fresh by Joyce Goldstein. Her directions are confusing about the cooking of the carrots. What she exactly writes is "For carrots with a bit more body and texture, you need to cook them briefly, as they are not porous enough to absorb the flavors of a salad dressing. For optimum flavor, dress carrots while they are still warm. You may warm the grated carrots in the dressing or serve as is." I am thinking (big thinker here) maybe 2 minutes? I also think buying those already grated carrots would be mighty handy. Use only 1/4 cup of the dressing, and use the remainder of the dressing for a beet, orange, and greens salad.
Provided by WiGal
Categories Salad Dressings
Time 18m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Grate the carrots on the large holes of a box grater.
- Cook carrots for 2 minutes--optional step.
- Toss with only 1/4 cup of the dressing,.
- Garnish with nuts, raisins, and pine nuts if desired, and serve.
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