Skip to main content
Shredded Beet and Carrot Salad
4 Serving Plantry

Shredded Beet and Carrot Salad

Often, during the cooking process, vegetables can lose some of their color and nutritional benefits- so raw vegetables are packed with nutrients. The vinaigrette here is light and fresh, and a perfect pairing to the quick, crunchy salad.

Tags: Quick and Easy
SERVINGS
4
PREP & COOK TIME
25 min
CALORIES
120
FAT
5g
CARBOHYDRATES
19g
PROTEIN
3g


Get Recipes Delivered

INGREDIENTS

  1. 1 shallot
  2. .25 oz fresh mint
  3. fresh parsley
  4. 5 oz carrots
  5. 5 oz beets
  6. 1 tbsp white balsamic vinegar
  7. ½ tsp agave
  8. olive oil
  9. salt
Allergens: N/A
Tools: Box grater
SERVINGS
4
PREP & COOK TIME
25 min
CALORIES
120
FAT
5g
CARBOHYDRATES
19g
PROTEIN
3g


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

Peel and mince the shallot. Pick the mint leaves and parsley leaves, discard the stems, then finely chop and keep separate. Peel the carrots and beets, then grate using the large side of a box grater.

2
Make the vinaigrette

In a large bowl, whisk together 2 tsp olive oil, white balsamic vinegar, agave, 1 tbsp chopped mint, and 1 tsp salt until vinaigrette thickens slightly and is well combined.

3
Dress the salad

Add grated carrot, grated beet, and chopped parsley. Gently toss to coat evenly.

SIMILAR RECIPES