Raw Ginger Beet and Carrot Salad

Raw Ginger Beet and Carrot Salad

Servings: 4
Prep Time: 15–20 MINUTES

Leftovers: SAVE 2 SERVINGS FOR NEXT-DAY MEAL

Ingredients 

Vinaigrette 

  • 2 Tsp. ginger, peeled, sliced into a fine chiffonade or medium-grated 
  • 2 Tbsp. apple cider vinegar (ACV)
  • 2 tsp. dijon mustard 
  • 1 Tbsp. extra-virgin olive oil
  • 1 Large shallot, minced 
  • salt and pepper to taste

Salad

  • 2 Red or golden beets, peeled and grated with box grater or food processor
  • 3–4 Medium carrots, peeled and grated with box grater or food processor
  • 11⁄2 Tbsp. dill, minced
  • 11⁄2 Tbsp. parsley, minced
  • 2–4 Tbsp. pine nuts 

Directions 

  1. In a medium bowl, combine ginger, ACV, dijon mustard, olive oil, shallot, pinch salt, and pepper.

  2. Whisk to make a vinaigrette.

  3. Add raw beets and carrots to bowl and toss with dressing.

4. Garnish with herbs and pine nuts.

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