Shredded Carrot and Beet Salad
Super rich in vitamins and full of crunchy flavor. This colorful salad adds a lot to any table.
Serving Size: 4
Ingredients:
- 3 large carrots, peeled and shredded or grated
- 1/4 cup raisins
- 3 medium beets, peeled, and shredded or grated
Sweet & Sour Dressing:
- 1/2 cup olive oil
- 2 tablespoons red-wine vinegar or other flavored vinegar (I used strawberry)
- 1/2 teaspoon dry mustard
- 1 teaspoon grainy mustard
- 1 teaspoon cumin
- 1 pkg. Italian herb salad dressing mix
- 2 teaspoons ginger powder
- 3 tablespoons maple syrup
Directions:
- Prepare the carrots and beets separately.
- Shred the peeled carrots using a hand grater or a food processor.
- Place them in a bowl add the raisins and cover.
- Clean the food processor, and grate or shred the beets.Place the beets in a separate bowl and cover.
- To make the dressing, in a small jar or cruet, combine oil, vinegar, mustards, cumin, Italian herbs, maple syrup and salt.
- Cover and shake until well-mixed.
- Pour half of the dressing over each bowl of vegetables.
- Toss each until coated.
- Cover and refrigerate 15 minutes or until ready to serve.
- To serve, on a platter, arrange the beets in the center and surround them with the carrots.
Notes:
adapted from justvegetablerecipes.com