Beets & Carrots Salad
- Number of Servings: 5
Ingredients
450 grams (1 pound) uncooked carrots450 grams (1 pound) uncooked beetroots (get small, young ones, with smooth skin and firm flesh)2 cloves garlic, pressed or finely minced, or 1 teaspoon garlic paste1 tablespoon hazelnut oil (or walnut, or squash seed, or olive oil)1 tablespoon honey vinegar (or cider or balsamic vinegar)1 teaspoon strong Dijon mustardTabasco sauce or poblano pepper flakes, to tasteSmoked salt (or regular sea salt, or gomasio, or zaatar)Freshly ground black pepper
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.
Serving Size: 5
Number of Servings: 5
Recipe submitted by SparkPeople user JOJO_1965.
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.
Serving Size: 5
Number of Servings: 5
Recipe submitted by SparkPeople user JOJO_1965.
Nutritional Info Amount Per Serving
- Calories: 107.4
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 156.3 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 5.4 g
- Protein: 2.6 g
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