Shredded Beet and Carrot Salad Recipe

Shredded Beet and Carrot Salad Recipe

Need a recipe for the last of the end-of-season veggies? This recipe contains some variety from the typical mid-summer salad fare. The carrots and beets work on their own, or incorporate wonderfully mixed into a green salad. 

Carrots and beets always seem to be in the first and last harvests from our local farmer’s market. This Shredded Beet and Carrot Salad recipe is adapted from a Martha Stewart recipe.  

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Shredded Beet and Carrot Salad Recipe

August 23, 2020
: Easy

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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
  • Step 1 In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 teaspoon salt.
  • Step 2 In a food processor fitted with the shredding disk, shred beets then carrots.
  • Step 3 Add to bowl along with parsley, and toss to combine.
 
fresh organic beets and carrots from the farmer’s market
fresh organic beets and carrots from the farmer’s market

 

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