Shredded Beet Carrot And Mint Salad Recipes

SHREDDED BEET AND CARROT SALAD

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.

SHREDDED BEET AND CARROT SALAD

Steps:

• Whisk the lemon juice, orange juice, olive oil and some salt and pepper together in a large bowl.
• In the bowl of a food processor fitted with a large-holed shredding attachment, shred the carrots and then the apples, 1 piece at a time. Toss the shredded carrots, apple and pickled beets with the citrus vinaigrette and serve.

SHREDDED CARROT AND BEET SALAD

Steps:

• Place beets in large bowl.
• Whisk oil, vinegar and ginger until blended. Add to beets; mix lightly.
• Refrigerate 30 min.
• Add carrots, sunflower kernels and parsley; mix lightly.
• Top with onions.

SHREDDED BEET CARROT AND MINT SALAD

Steps:

• In small bowl, whisk together orange zest, orange juice, oil, vinegar and salt.
• In large bowl, combine carrots, beets and mint. Add dressing and toss to coat. Serve topped with sesame seeds.

SHREDDED CARROT AND BEET SALAD

Steps:

• Whisk the orange juice, lemon juice, olive oil, ginger, and salt together until thoroughly combined. Put the carrots in a mixing bowl, drizzle with half of the dressing, and toss until evenly coated. Place the carrots on one side of a shallow serving bowl. Put the beets in the mixing bowl, drizzle with the remaining dressing, and toss until evenly coated. Place the beets in the serving bowl next to the carrots for a beautiful contrast of red and orange. Top with the chopped mint before serving.
• Store in an airtight container in the refrigerator for 3 to 5 days.
• (per serving)
• Calories: 50
• Total Fat: 2.5g (0.4g saturated, 1.7g monounsaturated)
• Carbohydrates: 7g
• Protein: 1g
• Fiber: 2g
• Sodium: 195
• When it comes to antioxidants, including the carotenoids so prevalent in orange fruits and vegetables, experts pretty much sing the same song: Generally speaking, the right way to go is to cast a wide net instead of focusing on a single antioxidant. (This is their way of saying don't turn into a rabbit and consume so many carrots that you turn orange from a beta-carotene megadose.) Nutritionist Suzanne Dixon notes, "Individual, isolated carotenoids don't tend to provide a whole lot of benefit. You should get the whole food, preferentially. Getting a lot of different carotenoids in the diet, I believe, is a very, very good biomarker of general healthy eating behavior. Those people tend to do better in terms of disease risk across the board."

BEET AND CARROT SALAD

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.

SHREDDED BEET CARROT AND MINT SALAD

Steps:

• In small bowl, whisk together orange zest, orange juice, oil, vinegar and salt.
• In large bowl, combine carrots, beets and mint. Add dressing and toss to coat. Serve topped with sesame seeds.