Carrot Beet Salad
Most salads lean green, but this one is bursting with oranges, reds, and deep purples. The earthy flavors of root vegetables and beans are lifted by fresh herbs, sweet raisins, and crunchy walnuts.
Ingredients
- 1 lb large carrots peeled into ribbons
- 1 can kidney beans 15 oz can, drained and rinsed
- 1 can beets 15 oz can, sliced
- 2 Fresno peppers seeded and thinly sliced
- ¼ cup chopped fresh parsley
- 8 –10 fresh mint leaves chopped
- ½ cup golden raisins
- ¼ cup chopped walnuts add just before serving
- 4 cloves garlic finely chopped (about 1½ tsp)
Dressing
- 4 tablespoon olive oil
- 2 tablespoon apple cider vinegar
- 4 tablespoon lemon juice + zest of 1 lemon
- 4 teaspoon honey
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Whisk together olive oil, vinegar, lemon juice + zest, honey, salt, and pepper in a small bowl.4 tablespoon olive oil, 2 tablespoon apple cider vinegar, 4 tablespoon lemon juice + zest of 1 lemon, 4 teaspoon honey, 1 teaspoon sea salt, ¼ teaspoon ground black pepper
- Peel carrots into ribbons, slice beets and Fresno peppers, and chop parsley and mint.1 lb large carrots, 1 can beets, 2 Fresno peppers, ¼ cup chopped fresh parsley, 8 –10 fresh mint leaves
- Combine carrots, beans, beets, peppers, parsley, mint, raisins, and garlic in a large bowl.1 can kidney beans, 4 cloves garlic, ½ cup golden raisins
- Pour dressing over the salad and toss gently to coat.
- Sprinkle walnuts on top just before serving. Serve at room temperature or chilled.¼ cup chopped walnuts
Notes
Vegetarian, gluten-free, dairy-free, high fiber.
Storage Tips
Best enjoyed the day it’s made; keeps 1–2 days in fridge.
Nutrition
Calories: 280kcalCarbohydrates: 38gProtein: 7gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 483mgPotassium: 739mgFiber: 8gSugar: 19gVitamin A: 12965IUVitamin C: 22mgCalcium: 68mgIron: 3mg
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