
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
Share this Recipe:
Get Recipes Delivered
INGREDIENTS
- 1 shallot
- .25 oz fresh mint
- fresh parsley
- 5 oz carrots
- 5 oz beets
- 1 tbsp white balsamic vinegar
- ½ tsp agave
- olive oil
- salt
Allergens: N/A
Tools: Box grater
SERVINGS
4
PREP & COOK TIME
25 min
CALORIES
120
FAT
5g
CARBOHYDRATES
19g
PROTEIN
3g
Share this Recipe:
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
SOLD OUT

2 or 2 or 2 or 4 Serving
Dinner
BLOOD ORANGE WINTER SALAD with Roasted Beets & Ginger Miso Dressing
35 Mins
/
430 Calories
SOLD OUT

2 or 2 Serving
Dinner
BRUSSELS SPROUT CAESAR SALAD with Smoky Paprika Chickpeas and Parsnip Croutons
25 Mins
/
620 Calories
SOLD OUT

4 Serving
Plantry
BLOOD ORANGE SALAD with Roasted Beets & Ginger Miso Dressing
25 Mins
/
430 Calories
SOLD OUT

2 or 2 or 2 or 4 Serving
Dinner
TARRAGON “CHICKEN” SALAD with Shaved Fennel and Green Apple
30 Mins
/
400 Calories
SOLD OUT

2 or 2 or 4 Serving
Dinner
TEMPEH WALDORF SALAD with Purple Sweet Potatoes and Apple Vinaigrette
35 Mins
/
680 Calories
SOLD OUT

2 or 2 Serving
Dinner
ROASTED ROOT SPRING SALAD with Creamy Horseradish Dressing
30 Mins
/
530 Calories