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Shredded Carrot and Beet Salad

Shredded Carrot and Beet Salad
  • 2 tablespoons freshly squeezed orange juice
  • 2 teaspoons freshly squeezed lemon juice
  • 2 teaspoons extra-virgin olive oil
  • ½ teaspoon minced fresh ginger
  • ¼ teaspoon sea salt
  • 1 cup shredded carrot
  • 1 cup shredded red beet
  • 2 tablespoons chopped fresh mint

  1. Whisk the orange juice, lemon juice, olive oil, ginger, and salt together until thoroughly combined.
  2. Put the carrots in a mixing bowl, drizzle with half of the dressing, and toss until evenly coated.
  3. Place the carrots on one side of a shallow serving bowl.
  4. Put the beets in the mixing bowl, drizzle with the remaining dressing, and toss until evenly coated.
  5. Place the beets in the serving bowl next to the carrots for a beautiful contrast of red and orange.
  6. Top with the chopped mint before serving.

Recipe from The Cancer-Fighting Kitchen by Rebecca Katz with Mat Edelson


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