Beet Carrot And Pomegranate Salad Recipes

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BEET, CARROT AND POMEGRANATE SALAD



Beet, Carrot and Pomegranate Salad image

Provided by Heidi

Categories     Salad

Number Of Ingredients 12

5-6 small beets (, cooked and peeled)
2 medium carrots (, peeled)
1/2 cup pomegranate seeds
1 1/2 tablespoons red wine
1 1/2 tablespoons red wine vinegar
1 tablespoon honey
1/4 cup extra virgin olive oil
1/4 cup pistachios (, chopped)
1 tablespoon chives (, chopped)
1 tablespoon fresh flat leaf parsley (, chopped)
flaked sea salt
freshly ground black pepper

Steps:

  • Slice the beets and carrots thinly using a mandoline or hand held slicer. Layer on a plate or platter, alternating beets and carrots, sprinkle with pomegranate seeds and set aside.
  • Mix the red wine, vinegar and honey in a medium bowl. Slowly drizzle in the olive oil while whisking continuously.
  • Drizzle the dressing on the vegetables to coat. Add pistachios, chives and parsley. Season with flaked salt and freshly ground black pepper and serve immediately or at room temperature.

BEET AND CARROT SALAD



Beet and Carrot Salad image

You can make this raw, root vegetable slaw up to four days before you plan to eat it.

Provided by Magdalena Wszelaki

Categories     HarperCollins     Salad     Vegetarian     Vegetable     Carrot     Beet     Healthy     Quick and Healthy     Lunch     Walnut

Yield 4-6 servings

Number Of Ingredients 13

Salad:
2 cups shredded peeled beets
2 cups shredded unpeeled carrots
1 cup chopped raw walnuts
1/4 cup chopped scallions
1/4 cup chopped fresh flat-leaf parsley
Dressing:
1/2 cup extra virgin olive oil
Freshly grated peel of 1 orange
1/4 cup freshly squeezed orange juice
2 tablespoons apple cider vinegar
1 teaspoon ground cumin
1 teaspoon salt

Steps:

  • To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.

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