Raw Carrot Salad Food

GRATED CARROT AND (RAW) BEET SALAD

Grated Carrot and (Raw) Beet Salad image

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

Ingredients

450 g carrots
450 g uncooked beetroots (get the small, young ones, with smooth skin and firm flesh)
2 garlic cloves, finely minced or 1 teaspoon garlic paste
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon strong Dijon mustard
Tabasco sauce or chili pepper flakes, to taste
regular sea salt or za'atar spice mix
fresh ground black pepper
leafy fresh herb, chopped (cilantro, chervil, flat-leaf parsley) (optional)
toasted nuts (almonds, pine nuts, cashews, peanuts) (optional) or seeds (sesame, sunflower seeds) (optional)
grated apples (optional) or shallot (optional)
any dried herb, spice (and you know there's only one way to find out) (optional) or mixed spice, you think might work (and you know there's only one way to find out) (optional)

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

RAW CARROT SALAD

Raw Carrot Salad image

Provided by Claire Thomas : Food Network

Categories main-dish

Time 10m

Yield 2

Number Of Ingredients 8

Ingredients

4 carrots
1/4 cup yogurt
1 tablespoon honey
1 tablespoon fresh lemon juice
1/2 teaspoon harissa
1/4 cup roughly chopped parsley
1/4 cup roughly chopped pistachios
Kosher salt and freshly ground black pepper

Steps:

Peel and discard the skin from the carrots, then keep peeling them from top to bottom into long ribbons. Transfer to a medium bowl.
In a small bowl, stir together the yogurt, honey, lemon juice and harissa. Pour the dressing over the carrots. Top with the parsley and pistachios, season with salt and pepper and serve.

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