Carrot And Beet Salad With Coconut Lime Dressing Recipes

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SHREDDED BEET AND CARROT SALAD



Shredded Beet and Carrot Salad image

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

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 8 g, Fiber 3 g, Protein 1 g, SaturatedFat 2 g

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.

BEETS WITH CARROTS IN A LIME VINAIGRETTE



Beets with Carrots in a Lime Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

6 medium carrots, scrubbed
4 medium beets, scrubbed
1 medium cucumber, peeled, seeded and sliced into 1/4inch thick crescents
Dressing
6 tablespoons olive oil
Juice of 2 limes
1/2 bunch cilantro, leaves only, chopped
1 garlic clove, minced
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin

Steps:

  • Using a steamer basket over medium boiling salted water, lightly steam the carrots and beets until tender and cooked through, about 12 minutes for the carrots and 1520 minutes for the beets. Remove carrots and beets and let sit at room temperature until cooled. Peel beets and cut into bitesize slices. Cut carrots on the diagonal.
  • Mix vegetables in a large bowl along with the cucumber.
  • Combine the dressing ingredients in a small bowl. Pour the dressing over the vegetables and toss to coat. Chill the salad until ready to serve.

CARROT AND BEET SALAD WITH COCONUT LIME DRESSING



Carrot and Beet Salad With Coconut Lime Dressing image

Fast, perfectly refreshing & vivid magenta (unless using golden beets). An awesome salad that is the perfect introduction to those not acquainted with the glories of raw beets. This recipe is from the New Orleans Vegetarian Society - published in The Times-Picayune. Oh & did I mention the dressing becomes magenta? BTW - this salad is really, really good for you - reduce the dressing if the calories from the coconut milk worry you - save half for the next salad. BTW beets & carrots are great beginner gardener vegetables - everyone loves pulling a beautiful carrot or beet from the ground.

Provided by Busters friend

Categories     Coconut

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup cashews
4 cups carrots, grated coarsely (about 4 large carrots)
3 cups beets, grated coarsely (about 3 beets)
1/4 cup raisins
14 ounces coconut milk
1 lime, juice of (about 1/4 cup)
kosher salt, to taste
1/2 cup cilantro, chopped (plus 1/4 cup for garnish)
1/4 cup coconut flakes, dry roasted (optional)

Steps:

  • Dry-roast the cashews in a pan, then chop coarsely.
  • In a large bowl, mix together carrots, beets and raisins. Add the coconut milk, lime and salt. Toss together to mix. Add ½ cup cilantro and cashews. Let stand for 10 minutes so the carrots and beets make lots of their own juices.
  • Add the coconut flakes (if using) and ¼ cup fresh cilantro and serve.

Nutrition Facts : Calories 431, Fat 26.9, SaturatedFat 17.9, Sodium 337.7, Carbohydrate 46.5, Fiber 9.3, Sugar 28, Protein 9

COCONUT CARROT SALAD



Coconut Carrot Salad image

"Why eat a plain carrot when this super salad is such a snap to make?" asks Evelyn Schwartz (at right) from Quincy, Illinois. "The coconut makes this salad taste like a tropical treat. It keeps meals interesting to fix something special for yourself once in a while."

Provided by Taste of Home

Categories     Lunch

Time 10m

Number Of Ingredients 6

1 medium carrot, shredded
1/4 cup finely chopped apple
1/4 cup sweetened shredded coconut
2 tablespoons sour cream
1-1/2 teaspoons honey
1 teaspoon lemon juice

Steps:

  • In a bowl, combine all ingredients; mix well. Cover and refrigerate until serving.

Nutrition Facts :

SWEET CARROT AND COCONUT SALAD



Sweet carrot and coconut Salad image

Make and share this Sweet carrot and coconut Salad recipe from Food.com.

Provided by Bekah

Categories     Coconut

Time 13m

Yield 2 serving(s)

Number Of Ingredients 8

2 cups grated carrots
1/2 cup sweetened coconut
1/4 cup raisins
1/4 cup slivered almonds
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 teaspoon salt
pepper

Steps:

  • Place all ingredients in bowl and toss.
  • Season to taste with pepper and serve.
  • ENJOY!

Nutrition Facts : Calories 384.4, Fat 26.6, SaturatedFat 7.7, Sodium 416.3, Carbohydrate 36.4, Fiber 6.1, Sugar 24.4, Protein 5.1

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