More Great Recipes: Lettuce/Vegetable

Raw Carrot Beet Ginger Salad

User Avatar
Member since 2012
No Video

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


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

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana