Shredded Carrot And Beet Salad Recipes

SHREDDED BEET SALAD WITH CARROT, APPLE, AND WALNUTS

Steps:

• Wash and peel the beets and carrots, then core the apple.
• Using a box grater, shred the beets, apple, and carrots into a bowl.
• Mix together with a pinch of salt.
• Prepare the dressing by whisking together the oil, lemon juice, vinegar, and sugar.Season to taste with salt and pepper.
• Pour the dressing over the shredded vegetables and mix together, refrigerate for 1 hour.
• When ready to serve mix in chopped nuts, parsley, and lemon zest. Chopped chives are optional, but add a great fresh flavor to this crisp salad!

SHREDDED BEET AND CARROT SALAD

Steps:

• In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 teaspoon salt.
• In a food processor fitted with the shredding disk, shred beets then carrots. Add to bowl along with parsley, and toss to combine.

BEET AND CARROT SALAD

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.

SHREDDED BEET AND CARROT SALAD

Steps:

• Whisk the lemon juice, orange juice, olive oil and some salt and pepper together in a large bowl.
• In the bowl of a food processor fitted with a large-holed shredding attachment, shred the carrots and then the apples, 1 piece at a time. Toss the shredded carrots, apple and pickled beets with the citrus vinaigrette and serve.

SHREDDED CARROT AND BEET SALAD

Steps:

• Whisk the orange juice, lemon juice, olive oil, ginger, and salt together until thoroughly combined. Put the carrots in a mixing bowl, drizzle with half of the dressing, and toss until evenly coated. Place the carrots on one side of a shallow serving bowl. Put the beets in the mixing bowl, drizzle with the remaining dressing, and toss until evenly coated. Place the beets in the serving bowl next to the carrots for a beautiful contrast of red and orange. Top with the chopped mint before serving.
• Store in an airtight container in the refrigerator for 3 to 5 days.
• (per serving)
• Calories: 50
• Total Fat: 2.5g (0.4g saturated, 1.7g monounsaturated)
• Carbohydrates: 7g
• Protein: 1g
• Fiber: 2g
• Sodium: 195
• When it comes to antioxidants, including the carotenoids so prevalent in orange fruits and vegetables, experts pretty much sing the same song: Generally speaking, the right way to go is to cast a wide net instead of focusing on a single antioxidant. (This is their way of saying don't turn into a rabbit and consume so many carrots that you turn orange from a beta-carotene megadose.) Nutritionist Suzanne Dixon notes, "Individual, isolated carotenoids don't tend to provide a whole lot of benefit. You should get the whole food, preferentially. Getting a lot of different carotenoids in the diet, I believe, is a very, very good biomarker of general healthy eating behavior. Those people tend to do better in terms of disease risk across the board."

SHREDDED BEET AND CARROT SALAD

Steps:

• The dressing and salad ingredients can all be prepared ahead and set aside to be put together at the last minute.
• Peel and grate raw beets and carrots, set aside in separate bowls or piles. Longer "strings" are more appealing.
• Slice pepper into slivers.
• Chop red onion.
• Blend together all Dressing ingredients (or use Magic Bullet).
• On a flat salad plate, put a layer of salad greens, topped with some red onion.
• Put a flat layer of beets, topped with a smaller layer/pile of carrots.
• Arrange yellow pepper slivers around the beets/carrots.
• Top with Feta and sunflower seeds.
• Let each person add their own dressing, but it doesn't need much.