Raw Carrot Beet Ginger Salad


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Serves 4 small | Prep Time 15 | Cook Time

Why I Love This Recipe

Featuring: beets, carrots and coriander

A quick and easy way to enjoy beets raw. Check out the link below to vegan author and NY Times columnist's Mark Bittman's suggestions for variations on this recipe (ex.: by using beets & parsley, beet-cabbage-orange, etc.)


Ingredients You'll Need

1 cup beets, grated (1-2 beets)
1 cup carrots, grated (approx. 1 carrot)
2 large scallions, chopped on an angle
1 tablespoon ginger, minced (approx. 1 inch piece)
Salt and freshly ground black pepper, to taste
2 teaspoons Dijon mustard, or to taste
1 tablespoon sunflower oil (or other neutral oil of your choice)
2 tablespoons lime juice (approx. juice of 1/2 lime)
1/4 cup chopped coriander leaves


Directions

Peel the beets. Grate the beets and carrot by hand. Chop the scallion and mince the ginger. Scrape into a bowl.


Toss with the salt, pepper, mustard, oil and lime juice. Taste and adjust the seasoning. Toss in the coriander and serve.


Questions, Comments & Reviews



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