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Shredded Beet and Carrot Salad

Beets, which are rich in folic acid and vitamin C, are the primary ingredient of this simple salad.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, September 2004

Ingredients

  • 1/4 cup fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/8 to 1/4 teaspoon cayenne pepper
  • Coarse salt
  • 1 pound raw beets, peeled
  • 2 carrots, peeled
  • 1/3 cup coarsely torn fresh parsley

Directions

  1. In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 teaspoon salt.

  2. In a food processor fitted with the shredding disk, shred beets then carrots. Add to bowl along with parsley, and toss to combine.

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