Shredded Carrot and Beet Salad

  1. Whisk the orange juice, lemon juice, olive oil, ginger, and salt together until thoroughly combined.
  2. Put the carrots in a mixing bowl, drizzle with half of the dressing, and toss until evenly coated.
  3. Place the carrots on one side of a shallow serving bowl.
  4. Put the beets in the mixing bowl, drizzle with the remaining dressing, and toss until evenly coated.
  5. Place the beets in the serving bowl next to the carrots for a beautiful contrast of red and orange.
  6. Top with the chopped mint before serving.
  7. Store in an airtight container in the refrigerator for 3 to 5 days.
  8. (per serving)
  9. Calories: 50
  10. Total Fat: 2.5g (0.4g saturated, 1.7g monounsaturated)
  11. Carbohydrates: 7g
  12. Protein: 1g
  13. Fiber: 2g
  14. Sodium: 195
  15. When it comes to antioxidants, including the carotenoids so prevalent in orange fruits and vegetables, experts pretty much sing the same song: Generally speaking, the right way to go is to cast a wide net instead of focusing on a single antioxidant.
  16. (This is their way of saying dont turn into a rabbit and consume so many carrots that you turn orange from a beta-carotene megadose.)
  17. Nutritionist Suzanne Dixon notes, Individual, isolated carotenoids dont tend to provide a whole lot of benefit.
  18. You should get the whole food, preferentially.
  19. Getting a lot of different carotenoids in the diet, I believe, is a very, very good biomarker of general healthy eating behavior.
  20. Those people tend to do better in terms of disease risk across the board.

freshly squeezed orange juice, freshly squeezed lemon juice, extravirgin olive oil, fresh ginger, salt, carrot, red beet, fresh mint

Taken from www.epicurious.com/recipes/food/views/shredded-carrot-and-beet-salad-379226 (may not work)

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