Carrot Beet Salad

Name: Carrot Beet Salad
Prep time: 20 min
Total time: 20 min
Yield: 6 Servings
Cuisine: American
Ingredients: 1 lb carrots; 1 can kidney beans; 1 can beets; 2 Fresno peppers; 0.25 cup fresh parsley; 8 fresh mint leaves; 0.5 cup golden raisins; 0.25 cup chopped walnuts; 4 cloves garlic; 4 tablespoons olive oil; 2 tablespoons apple cider vinegar; 4 tablespoons lemon juice + zest of 1 lemon; 4 teaspoons honey; 1 tsp sea salt; 0.25 tsp ground black pepper

Balancing Bowls

Most salads lean green, but this one is bursting with oranges, reds, and deep purples. The earthy flavors of root vegetables and beans are lifted by fresh herbs, sweet raisins, and crunchy walnuts. This carrot beet salad is as colorful as it is delicious: earthy, bright, and balanced. Whether you're making it for a fall potluck or a quick weekday lunch, it's a salad that stands out and satisfies.

Original sourcebalancingbowls.com/carrot-beet-salad

Carrot Beet Salad

Balancing Bowls

Balancingbowls.com

Difficultyeasy

Ingredients

Dressing

Instructions

0 of 5 done

Step 1
Whisk together olive oil, vinegar, lemon juice + zest, honey, salt, and pepper in a small bowl.
Step 2
Peel carrots into ribbons, slice beets and Fresno peppers, and chop parsley and mint.
Step 3
Combine carrots, beans, beets, peppers, parsley, mint, raisins, and garlic in a large bowl.
Step 4
Pour dressing over the salad and toss gently to coat.
Step 5
Sprinkle walnuts on top just before serving. Serve at room temperature or chilled.

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Nutrition

Per serving

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