Shredded Beet and Carrot Salad
- Level: Easy
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 202
- Total Fat
- 11
- Saturated Fat
- 1
- Carbohydrates
- 27
- Dietary Fiber
- 7
- Sugar
- 17
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 565
- Total: 20 min
- Active: 20 min
Ingredients
Juice of 1 lemon
Juice of 1 orange
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 large carrots
2 Granny Smith apples, peeled, cored and quartered
1 large jarred pickled red beet, sliced into matchsticks
Directions
- Whisk the lemon juice, orange juice, olive oil and some salt and pepper together in a large bowl.
- In the bowl of a food processor fitted with a large-holed shredding attachment, shred the carrots and then the apples, 1 piece at a time. Toss the shredded carrots, apple and pickled beets with the citrus vinaigrette and serve.