Grated carrot and beet salad recipe

January 30, 2008

For salad:

1/2 pound of beets peeled and grated coarsely
1/2 pound of carrots peeled and grated coarsely
1/2 cup minced parsley
1/2 cup diagonally sliced green onions
Mesclun salad greens for 6 (one bag should do)
1 ounce feta cheese
2 tablespoons pecan pieces

For vinaigrette:

1/2 cup white wine vinegar or red wine vinegar
1/3 cup extra virgin olive oil
2 cloves crushed garlic
1 teaspoon Dijon mustard
1/2 teaspoon each salt and pepper or to taste
1/8 teaspoon hot pepper sauce (optional)

Place grated beets and carrots in separate large bowls.

In third bowl, make vinaigrette by combining vinegar, oil, garlic, mustard, salt, pepper and hot pepper sauce. Whisk thoroughly.

Split the vinaigrette; adding half to the carrots and half to the beets. Toss each, adding chopped parsley to carrots and chopped green onions to beets.


Place salad greens on a serving platter. Arrange grated carrot and grated beets over the salad greens. Sprinkle crumbled feta cheese and pecan pieces atop salad and serve.

Serves 6.

- Courtesy of Tim Higgins, dietitian at Robinwood Endocrinology

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