Shredded Beet and Carrot Salad
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 medium beets
- 3 medium carrots
- 1 large yellow pepper
- 85.04 g feta cheese (crumbled)
- mixed salad green
- 0 red onion, chopped
- 59.16 ml sunflower seeds
-
Dressing
- 3 garlic cloves (thin sliced or minced)
- 29.58 ml extra virgin olive oil
- 29.58 ml balsamic vinegar
- 9.85 ml Dijon mustard (strong)
- hot sauce (Frank's, about a dozen drops)
- salt
- pepper
directions
- The dressing and salad ingredients can all be prepared ahead and set aside to be put together at the last minute.
- Peel and grate raw beets and carrots, set aside in separate bowls or piles. Longer “strings” are more appealing.
- Slice pepper into slivers.
- Chop red onion.
- Blend together all Dressing ingredients (or use Magic Bullet).
- On a flat salad plate, put a layer of salad greens, topped with some red onion.
- Put a flat layer of beets, topped with a smaller layer/pile of carrots.
- Arrange yellow pepper slivers around the beets/carrots.
- Top with Feta and sunflower seeds.
- Let each person add their own dressing, but it doesn't need much.
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