Beet and Carrot Salad
A vibrant and nutritious salad combining shredded beets and carrots with crunchy walnuts, fresh herbs, and a citrusy cumin dressing. This colorful dish offers a perfect balance of earthy, sweet, and tangy flavors.
6 servings
15 min
Ingredients
- •2 cups shredded peeled beets
- •2 cups shredded unpeeled carrots
- •1 cup chopped raw walnuts
- •¼ cup chopped scallions
- •¼ cup chopped fresh flat-leaf parsley
- •½ cup extra virgin olive oil
- •1 orange orange peel
- •¼ cup freshly squeezed orange juice
- •2 tablespoons apple cider vinegar
- •1 teaspoon ground cumin
- •1 teaspoon salt
Cooking Instructions
- 1.
To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.
15 min
