Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Oct 24, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
RSS FEEDS
Keep up with one or all of your
favorite Sauce Magazine columns
RECIPES
Beet And Carrot Salad
Serves 6 to 8
Rate It:
You must login to rate
Courtesy of Jill Duncan
November 2013

Beet And Carrot Salad

INGREDIENTS

1 lb. carrots, grated
1 lb. beets, grated
2 Tbsp. fresh ginger, finely chopped
1/3 cup olive oil or nut oil (pistachio, walnut, almond)
¼ cup fresh lemon juice
¼ cup pumpkin seeds, lightly toasted
¼ cup pistachios, lightly toasted
Sea salt to taste

PREPARATION

• Mix the grated carrots, beets and ginger in a large bowl. Dress with the oil and lemon juice and toss to evenly coat. Add the seeds and nuts and salt to taste.

Want to comment on this recipe? Login or sign up on Sauce.
And/Or
Conceived and created by Bent Mind Creative Group, LLC ©1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004