Beet And Carrot Quick Slaw Recipes

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CRUNCHY BEET CARROT SLAW



Crunchy Beet Carrot Slaw image

Crunchy Beet Carrot Slaw Recipe - A light vegetarian salad with massive crunch and flavor. Only 5 base ingredients, and a simple dressing, yet huge wow-factor!

Provided by Sommer Collier

Categories     Salad

Time 10m

Number Of Ingredients 12

3 beets
3 large carrots
30 fresh chopped mint leaves, (about 1/2 cup)
1/2 cup sultanas ((golden raisins))
1/2 cup slivered almonds, (toasted)
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey ((agave for vegan))
1 teaspoon fresh grated ginger
1 clove garlic, (minced)
1/2 teaspoon ground cumin
Salt (and pepper)

Steps:

  • Wash the beet and carrots well. If the skin looks smooth and clean, leave it on. If it looks rough and dry, peel it off. Shred the beets and carrots and place in a salad bowl.
  • Toast the almonds over medium heat in a small dry skillet. Then pour them on a paper towel to cool. Add the chopped mint and sultanas to the salad bowl. Add the almonds once they are cool.
  • In a small bowl whisk together the oil, vinegar, honey, ginger, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Pour over the slaw and toss well. Taste, then season with salt and pepper as needed. Serve immediately, or cover and refrigerate until ready to serve.

Nutrition Facts : ServingSize 4 ounces, Calories 131 kcal, Carbohydrate 16 g, Protein 2 g, Fat 7 g, Sodium 42 mg, Fiber 2 g, Sugar 10 g

BEET AND CARROT SLAW



Beet and Carrot Slaw image

Use it all: Both the beets and their greens are used in this colorful, delicious slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 7

1/4 cup fresh orange juice
2 tablespoons extra-virgin olive oil
2 teaspoons red-wine vinegar
1 1/2 teaspoons Dijon mustard
Coarse salt and ground pepper
1 medium bunch beets with greens (about 1 pound)
2 medium carrots, grated

Steps:

  • In a large bowl, whisk together orange juice, oil, vinegar, and mustard; season with salt and pepper. Cut greens off beets; discard stems and cut leaves into 1/4-inch-wide strips. Peel and grate beets; place in a strainer and rinse until water runs clear, then squeeze dry with a paper towel. Add to bowl along with beet leaves and carrots. Toss to combine. Let stand 15 minutes before serving.

Nutrition Facts : Calories 136 g, Fat 7 g, Fiber 4 g, Protein 2 g

CABBAGE AND BEET SLAW



Cabbage and Beet Slaw image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 1/2 thinly sliced small red onion with 3 tablespoons red wine vinegar; set aside 10 minutes. Stir in 2 tablespoons olive oil and 1 teaspoon each grainy mustard and honey. Grate 2 carrots and 1 beet on the large holes of a box grater; add to the dressing along with 1/2 thinly sliced small red cabbage and 1/2 cup parsley; season with salt and pepper. Let stand 20 minutes.

ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE



Roasted Beets and Carrots with Honey-Balsamic Glaze image

Beets and carrots roasted in the oven, then simmered in an easy glaze and served.

Provided by Jen

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 1h55m

Yield 4

Number Of Ingredients 5

8 carrots, or more to taste, cut into 1-inch chunks
1 tablespoon olive oil
4 medium beets, trimmed and scrubbed
2 tablespoons honey, or more to taste
3 tablespoons balsamic vinegar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
  • Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
  • Peel and chop beets into 1-inch pieces.
  • Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

Nutrition Facts : Calories 154.3 calories, Carbohydrate 29.9 g, Fat 3.8 g, Fiber 5.7 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 151.5 mg, Sugar 21.6 g

BEET AND CARROT SLAW



Beet and Carrot Slaw image

Yield serves 4

Number Of Ingredients 7

1/4 cup fresh orange juice
2 tablespoons olive oil
2 teaspoons red-wine vinegar
1 1/2 teaspoons Dijon mustard
Coarse salt and ground pepper
1 medium bunch beets with greens (about 1 pound)
2 medium carrots, grated

Steps:

  • In a large bowl, whisk together orange juice, oil, vinegar, and mustard; season with salt and pepper. Cut greens off beets; discard stems and cut leaves crosswise into 1/4-inch-wide strips, then wash well and dry. Peel and grate beets; place in a sieve and rinse until water runs clear, then squeeze dry with paper towels. Add to bowl along with beet leaves and carrots. Toss to combine. Let stand 15 minutes before serving.
  • (Per Serving)
  • Calories: 136
  • Fat: 7.3g (1g Saturated Fat)
  • Protein: 2.3g
  • Carbohydrates: 16.3g
  • Fiber: 4.2g

CARROT, YELLOW BEET, AND APPLE SLAW WITH CARAWAY SEED DRESSING



Carrot, Yellow Beet, and Apple Slaw with Caraway Seed Dressing image

Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.

Provided by Katherine Sacks

Categories     Salad     Side     Low Fat     Vegetarian     Kid-Friendly     Quick & Easy     Apple     Kale     Beet     Carrot     Spring     Summer     Healthy     Low Cholesterol     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield 4 cups

Number Of Ingredients 11

6 medium multicolored carrots (about 10 ounces), peeled
4 small golden beets (about 8 ounces), peeled
1 Fuji apple
1/2 cup full-fat Greek yogurt
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
2 teaspoons honey
3/4 teaspoon whole caraway seeds
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
5 leaves Tuscan kale, thick stems removed, thinly sliced crosswise

Steps:

  • Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate carrots, beets, and apple into a large bowl.
  • Whisk yogurt, mayonnaise, vinegar, honey, caraway seeds, 1 tsp. salt, and 1/2 tsp. pepper in another large bowl until smooth.
  • Add carrots, beets, apple, and kale and toss to combine. Season with salt and pepper. Cover and chill until ready to serve.
  • Do Ahead
  • Slaw can be made and chilled for up to 8 hours.

BEETROOT SLAW



Beetroot slaw image

A superhealthy accompaniment to a main

Provided by Mary Cadogan

Categories     Buffet, Lunch, Side dish, Snack, Starter, Supper

Time 15m

Number Of Ingredients 7

500g raw young beetroot
250g new season carrot
1 bunch spring onion , finely sliced
50g cashew or salted peanuts
150g pot low fat yogurt
1 tsp clear honey
pinch each chilli and ginger powder

Steps:

  • Fix the rough grating blade to your food processor. Peel and grate the beetroots and carrots.
  • Tip into a bowl and stir in the spring onions and nuts. Mix the yogurt, honey, chilli and ginger. Serve each portion of slaw drizzled with a little dressing.

Nutrition Facts : Calories 171 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.45 milligram of sodium

BEET, CABBAGE, AND CARROT SLAW WITH CARAWAY SEEDS



Beet, Cabbage, and Carrot Slaw With Caraway Seeds image

Make and share this Beet, Cabbage, and Carrot Slaw With Caraway Seeds recipe from Food.com.

Provided by VegSocialWorker

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 teaspoon caraway seed
2 tablespoons lemon juice
1 tablespoon miso (white or yellow)
1 small shallot, halved lengthwise and thinly sliced into half-moons
2 tablespoons extra virgin olive oil
fresh ground pepper
2 1/2 cups grated beets
2 cups finely shredded red cabbage (1/4 medium)
1 1/2 cups grated carrots (about 3)

Steps:

  • Make dressing: In a small bowl, combine caraway, lemon juice, miso, and shallot. Slowly whisk in oil until emulsified. Season with pepper. Set aside.
  • In a large bowl, combine beets, cabbage and carrots. Drizzle dressing over vegetables, and toss to combine.
  • Serve chilled or at room temperature.

Nutrition Facts : Calories 100.9, Fat 5, SaturatedFat 0.7, Sodium 185.9, Carbohydrate 13.5, Fiber 3.1, Sugar 8.3, Protein 2.3

BEET, CABBAGE, AND CARROT SLAW WITH CARAWAY SEEDS



Beet, Cabbage, and Carrot Slaw with Caraway Seeds image

This flavorful slaw is bursting with vitamin C courtesy of raw red cabbage.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1 teaspoon caraway seeds
2 tablespoons freshly squeezed lemon juice
1 tablespoon white or yellow miso paste
1 small shallot, halved lengthwise, and thinly sliced into half-moons
2 tablespoons extra-virgin olive oil
Freshly ground pepper
2 1/2 cups julienned or grated beets (about 2)
2 cups finely shredded red cabbage (1/4 medium)
1 1/2 cups julienned or grated carrots (about 3)

Steps:

  • Make dressing: In a small bowl, combine caraway, lemon juice, miso, and shallot. Slowly whisk in oil until emulsified. Season with pepper. Set aside.
  • In a large bowl, combine beets, cabbage, and carrots. Drizzle dressing over vegetables, and toss until combined. Serve chilled or at room temperature.

Nutrition Facts : Calories 79 g, Fat 5 g, Fiber 3 g, Protein 2 g, Sodium 172 g

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