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Carrot & Beet Salad by



1 lb grated carrots
3/4 lb uncooked grated beets
2 cloves garlic pressed
2 Tbsp olive oil
1 Tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp soy sauce
1/4 tsp chili sauce (or red pepper flakes)
1 tsp sea salt
1/4 tsp freshly ground black pepper

crushed pine nuts
sesame seeds
chopped spinach leaves


Trim, peel, and grate the carrots and beets.
Mix garlic, olive oil, vinegar, mustard, soy sauce, chili sauce, salt and pepper in a small bowl.
Pour sauce over grated carrots and beets, and toss until well combined. Add any desired add-ins and toss again.

Let stand for 30 minutes before serving: the beets and carrots will render juices that will make the salad moister.

Servings: 4

Serving Size: 1/4 lb

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