Grated Carrot And Raw Beet Salad 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.

GRATED CARROT AND (RAW) BEET SALAD



Grated Carrot and (Raw) Beet Salad image

Yes, raw beets. I hate peeling cooked beets. I discovered this recipe on a food blog and it instantly appealed to my love of beets and my hate of peeling them. It's delicious, refreshing and good!

Provided by Mirj2338

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 13

450 g carrots
450 g uncooked beetroots (get the small, young ones, with smooth skin and firm flesh)
2 garlic cloves, finely minced or 1 teaspoon garlic paste
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon strong Dijon mustard
Tabasco sauce or chili pepper flakes, to taste
regular sea salt or za'atar spice mix
fresh ground black pepper
leafy fresh herb, chopped (cilantro, chervil, flat-leaf parsley) (optional)
toasted nuts (almonds, pine nuts, cashews, peanuts) (optional) or seeds (sesame, sunflower seeds) (optional)
grated apples (optional) or shallot (optional)
any dried herb, spice (and you know there's only one way to find out) (optional) or mixed spice, you think might work (and you know there's only one way to find out) (optional)

Steps:

  • Trim, peel, and grate the carrots and beets. (If you own a food processor with a grater attachment, yay for you!)
  • Place the rest of the main ingredients, from garlic to black pepper, in a large salad bowl, add the grated carrots and beets, and toss until well combined.
  • Add any desired add-ins and toss again.
  • Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister.
  • If you don't have that kind of time and the salad does not feel quite moist enough, add a dash of citrus juice, tomato juice, or any sort of juice that may currently reside in the refrigerator door.

Nutrition Facts : Calories 83.1, Fat 2.6, SaturatedFat 0.4, Sodium 111.1, Carbohydrate 14.4, Fiber 3.4, Sugar 9.1, Protein 1.9

RAW BEET SALAD



Raw Beet Salad image

I was looking for a way to use raw beets and found a recipe online. I changed it a bit to use ingredients that I grow and use. It's so yummy and is so nutritious because the nutrition isn't cooked out of the beets. Everyone that has tried it, likes it. It's better if let set for a few hours but doesn't have to be. Serve for a cold lunch with boiled eggs on a bed of lettuce.

Provided by cheesemaker

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

1 pound beets, grated
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh parsley
1 large clove garlic, minced
2 teaspoons Dijon mustard
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper

Steps:

  • Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.

Nutrition Facts : Calories 89 calories, Carbohydrate 13 g, Fat 3.6 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 263.7 mg, Sugar 8.8 g

GRATED BEET SALAD



Grated Beet Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

2 tablespoons rice vinegar
Juice of 1/2 lime
Pinch of sugar
Coarse salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
1 pound red beets, peeled and grated
1/2 pound carrots, peeled and grated
1/2 cup thinly sliced basil leaves
2 tablespoons finely shredded fresh flat-leaf parsley

Steps:

  • In a large bowl, combine the vinegar, lime juice, sugar, and a large pinch each of salt, and pepper. Whisk to combine. Gradually whisk in oil. Add beets, carrots, basil, and parsley. Toss to combine. Taste and adjust for seasoning.

RAW BEET SALAD



Raw Beet Salad image

This is a beet recipe for someone who is skeptical of their earthy, rooty flavor. Uncooked beets are less sweet and earthy than they are when boiled or roasted. This is a messy affair, so peel and grate them near the sink.

Provided by Mark Bittman

Categories     dinner, easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 pound beets
1 large shallot
Salt and freshly ground black pepper
2 teaspoons Dijon mustard, or to taste
1 tablespoon extra virgin olive oil
2 tablespoons sherry vinegar or other good strong vinegar
Minced parsley, dill, chervil, rosemary or tarragon

Steps:

  • Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with the metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
  • Toss with the salt, pepper, mustard, oil and vinegar. Taste, and adjust seasoning. Toss in the herbs, and serve.

Nutrition Facts : @context http, Calories 97, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 346 milligrams, Sugar 9 grams, TransFat 0 grams

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