SHREDDED CARROT AND BEET SALAD
Incorporate more beets into your meal plan with this carrot and beet salad! Shredded Carrot and Beet Salad has the rich, earthy flavor you love.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 6 servings, 2/3 cup each
Number Of Ingredients 8
Steps:
- Place beets in large bowl.
- Whisk oil, vinegar and ginger until blended. Add to beets; mix lightly.
- Refrigerate 30 min.
- Add carrots, sunflower kernels and parsley; mix lightly.
- Top with onions.
Nutrition Facts : Calories 120, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
SHREDDED BEET AND CARROT SALAD
Beets, which are rich in folic acid and vitamin C, are the primary ingredient of this simple salad.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 8 g, Fiber 3 g, Protein 1 g, SaturatedFat 2 g
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 BEET CARROT AND MINT SALAD
Make and share this Shredded Beet Carrot and Mint Salad recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, whisk together orange zest, orange juice, oil, vinegar and salt.
- In large bowl, combine carrots, beets and mint. Add dressing and toss to coat. Serve topped with sesame seeds.
Nutrition Facts : Calories 146.7, Fat 10.5, SaturatedFat 1.5, Sodium 213.4, Carbohydrate 12.3, Fiber 4.1, Sugar 5.7, Protein 2.6
ROASTED BEET, CARROT AND SPINACH SALAD
Toss up a beautiful Roasted Beet, Carrot and Spinach Salad using this recipe from My Food and Family. This easy-to-make salad is crisp and refreshing.
Provided by My Food and Family
Categories Vegetable Recipes
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450ºF.
- Toss beets with 2 Tbsp. dressing; place on foil-lined rimmed baking sheet sprayed with cooking spray.
- Bake 20 min. Toss carrots with 2 Tbsp. dressing; add to baking sheet with beets. Bake 20 to 25 min. or until vegetables are tender.
- Arrange spinach and peppers on serving platter. Top with roasted vegetables; drizzle with remaining dressing. Sprinkle with cheese.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 3 g
SHREDDED BEET AND CARROT SALAD
Make and share this Shredded Beet and Carrot Salad recipe from Food.com.
Provided by ezgourmand
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 221.2, Fat 16.4, SaturatedFat 4.7, Cholesterol 20.1, Sodium 335.1, Carbohydrate 13.9, Fiber 3, Sugar 6.8, Protein 6.5
SHREDDED CARROT AND BEET SALAD
One of my favorite gatherings is the Food as Medicine conference, which brings together hundreds of nutritionally minded physicians, nurses, and other wellness professionals. I cook for the attendees, and while they often kindly tell me how much they learn from me, it definitely goes both ways. In fact, this recipe was inspired by Dr. Joel Evans, who is attracted to nutrition from both a scientific and an aesthetic viewpoint and loves to speak about the colors of food having a tangible relation to their healing qualities. There is a school of thought-and increasing scientific evidence-that the more vibrant the color, the more nutrition there is to be found in a food. As an ode to Joel, I set out to create the most colorful salad I could, using purple beets, orange carrots, and fresh mint. If I'd had a vegetable crisper instead of a box of crayons as a kid, this salad would have been the result. You can substitute lemon or lime juice for the orange juice.
Yield serves 4
Number Of Ingredients 8
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."
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.
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