Raw Beet and Carrot Salad

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Nutritional Info

Servings Per Recipe: 2
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

View full nutritional breakdown of Raw Beet and Carrot Salad calories by ingredient

Introduction

Taken from Raw on $10 a Day or Less

This salad is really convenient especially to take to work as a healthy lunch. Marinate the veggies the night before and let them sit in the fridge until lunch the next day and just tossed them in with the spinach. Keeps well for a couple of days Taken from Raw on $10 a Day or Less

This salad is really convenient especially to take to work as a healthy lunch. Marinate the veggies the night before and let them sit in the fridge until lunch the next day and just tossed them in with the spinach. Keeps well for a couple of days

Minutes to Prepare: 5

Number of Servings: 2

Ingredients

2 beets, sliced

3 carrots, sliced

1 medium onion, sliced

1 tablespoons olive oil

2 tablespoons lemon juice

2 tablespoons agave

1 clove garlic, pressed

5 ounces spinach

1/4 cup walnuts

salt and pepper

Directions

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.