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Raw Ginger Beet and Carrot Salad
Prep Time: 15–20 MINUTES
Leftovers: SAVE 2 SERVINGS FOR NEXT-DAY MEAL
- 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
- 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
In a medium bowl, combine ginger, ACV, dijon mustard, olive oil, shallot, pinch salt, and pepper.
Whisk to make a vinaigrette.
Add raw beets and carrots to bowl and toss with dressing.
4. Garnish with herbs and pine nuts.
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Chad Walding nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.