Raw Beet and Carrot Salad
- Minutes to Prepare:
- Number of Servings: 2
Ingredients
2 beets, sliced3 carrots, sliced 1 medium onion, sliced1 tablespoons olive oil 2 tablespoons lemon juice 2 tablespoons agave 1 clove garlic, pressed5 ounces spinach 1/4 cup walnuts salt and pepper
Slice the beets, carrots, and onions thinly into a lidded container or use a zip lock box.
Whisk together the olive oil, lemon juice, agave, and garlic and pour over the veggies.
Put the lid on and shake to distribute the dressing well.
Put in the fridge for a few hours or up to two days.
Toss with a generous helping of spinach, some chopped or whole walnuts, salt and pepper, and a bit of the marinade.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user TRAVELNISTA.
Whisk together the olive oil, lemon juice, agave, and garlic and pour over the veggies.
Put the lid on and shake to distribute the dressing well.
Put in the fridge for a few hours or up to two days.
Toss with a generous helping of spinach, some chopped or whole walnuts, salt and pepper, and a bit of the marinade.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user TRAVELNISTA.
Nutritional Info Amount Per Serving
- Calories: 344.8
- Total Fat: 17.6 g
- Cholesterol: 0.0 mg
- Sodium: 208.9 mg
- Total Carbs: 47.2 g
- Dietary Fiber: 11.3 g
- Protein: 7.7 g
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