BEET CARROT SALAD RECIPES
SHREDDED BEET AND CARROT SALAD RECIPE | MARTHA STEWART
Beets, which are rich in folic acid and vitamin C, are the primary ingredient of this simple salad.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Total Time 15 minutes
Prep Time 15 minutes
Number Of Ingredients 11
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, FiberContent 3 g, ProteinContent 1 g, SaturatedFatContent 2 g
SPICY BEET AND CARROT SALAD RECIPE | ALLRECIPES
A great way to get your nutrients in each day.
Provided by cpchef
Categories Salad Green Salad Recipes Arugula Salad Recipes
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 5 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spray a 9x13-inch roasting pan with cooking spray.
- Place the carrots and onion on one side of the pan, and the beets on the other side. Spray the vegetables with cooking spray. Cover pan with aluminum foil.
- Roast the vegetables in the preheated oven for 20 minutes, then uncover pan and roast until browned and tender, about 20 more minutes.
- Whisk together the honey, ground chipotle pepper, Dijon mustard, olive oil, tea, apple cider vinegar, and salt until the mixture is smooth and the salt has dissolved. Place the roasted carrots, onion, and beets into a large bowl, and pour the dressing over the vegetables. Gently toss vegetables to coat with dressing.
- To serve, place 1 cup of arugula on each of 5 salad plates, then top with 1 cup of the dressed vegetables and 1/2 ounce of goat cheese.
Nutrition Facts : Calories 189.8 calories, CarbohydrateContent 26.5 g, CholesterolContent 11.2 mg, FatContent 7.5 g, FiberContent 6.2 g, ProteinContent 6.4 g, SaturatedFatContent 3.4 g, SodiumContent 283.7 mg, SugarContent 16.6 g
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TRICOLOR BEET-AND-CARROT SALAD RECIPE | COOKING LIGHT
This salad takes advantage of both multicolored beets and carrots to create one stunning salad platter. Get ahead by roasting the beets up to a week in advance. You can also shave the carrots a day ahead and refrigerate the ribbons in ice water. Keep the colors from bleeding together by arranging the salad on the platter instead of tossing. If you can’t find Chioggia (red-and-white striped) beets, use additional red and golden beets.
From cookinglight.com
Total Time 80 minutes
Calories 155 per serving
From cookinglight.com
Total Time 80 minutes
Calories 155 per serving
- Preheat oven to 400°F. Wrap red beets, golden beets, and Chioggia beets separately in foil. Bake at 400°F for 1 hour or until tender. Peel and cut into 1/2-inch wedges. Shave carrots into wide ribbons using a vegetable peeler. Combine carrot ribbons, arugula, and shallot in a bowl; arrange on a platter. Top carrot mixture with beets. Combine oil, vinegar, honey, salt, and pepper in a bowl; drizzle over salad. Sprinkle with goat cheese and pistachios.
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ROASTED BEET & CARROT SALAD RECIPE | MYRECIPES
From myrecipes.com
Total Time 30 minutes
Total Time 30 minutes
- COVER large platter with salad greens; top with roasted vegetables and radishes. Drizzle with dressing; top with cheese.
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BEET, CARROT, AND PISTACHIO SALAD RECIPE | COOKING LIGHT
Bring a bit of sunshine to your plate with this golden beet and purple carrot salad. Both vegetables are usually available year-round. Fresh dill has a grassiness that will transport you to warmer days; it also contrasts beautifully with the earthy sweetness of the beets. Use any extra remaining dill in yogurt dressings, toss with roasted vegetables, or stir into beaten eggs before scrambling.
From cookinglight.com
Total Time 60 minutes
Calories 151 per serving
From cookinglight.com
Total Time 60 minutes
Calories 151 per serving
- Preheat oven to 400°F. Wrap beets in foil; bake at 400°F for 1 hour or until tender. Cool beets slightly; peel and cut into wedges. Combine beets, onion, carrots, 2 tablespoons pistachios, and 1 1/2 tablespoons dill in a medium bowl. Combine orange juice, oil, vinegar, pepper, and salt in a small bowl, stirring with a whisk until smooth. Add juice mixture to beet mixture; toss gently to coat. Arrange beet mixture on a platter. Sprinkle with remaining 2 tablespoons pistachios and remaining 1 1/2 teaspoons dill.
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BEET, CARROT & APPLE SALAD | BETTER HOMES & GARDENS
This gorgeous, colorful slaw bursts with good-for-you ingredients, and weighs in at a mere 118 calories per serving. When prepping beets, wear disposable gloves and an apron to prevent beet juice from staining your fingers and clothes.
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Reviews 3.5
Total Time 45 minutes
Category Recipes and Cooking
Calories 118 calories per serving
From bhg.com
Reviews 3.5
Total Time 45 minutes
Category Recipes and Cooking
Calories 118 calories per serving
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Total Time 30 minutes
Total Time 30 minutes
- COVER large platter with salad greens; top with roasted vegetables and radishes. Drizzle with dressing; top with cheese.
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BEET, CARROT & APPLE SALAD | BETTER HOMES & GARDENS
This gorgeous, colorful slaw bursts with good-for-you ingredients, and weighs in at a mere 118 calories per serving. When prepping beets, wear disposable gloves and an apron to prevent beet juice from staining your fingers and clothes.
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Reviews 3.5
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Category Recipes and Cooking
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Category Recipes and Cooking
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Reviews 4.5
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