Raw Carrot Beet Ginger Salad
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.
