Shredded Beet and Carrot Salad

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Prep Time:
15 mins
Total Time:
15 mins
Servings:
6

Beets, which are rich in folic acid and vitamin C, are the primary ingredient of this simple salad.

Ingredients

  • ¼ cup fresh lemon juice

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon honey

  • ¾ teaspoon ground cumin

  • ½ teaspoon ground coriander

  • ¼ teaspoon ground cinnamon

  • 1/8 to 1/4 teaspoon cayenne pepper

  • Coarse salt

  • 1 pound raw beets, peeled

  • 2 carrots, peeled

  • cup coarsely torn fresh parsley

Directions

  1. In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 teaspoon salt.

  2. In a food processor fitted with the shredding disk, shred beets then carrots. Add to bowl along with parsley, and toss to combine.

Originally appeared: Everyday Food, September 2004

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