Sliced Beet and Carrot Salad

Sliced Beet and Carrot Salad
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
12 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
12 minutes
Sliced Beet and Carrot Salad
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
12 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
12 minutes
Ingredients
  • 3 golden beets
  • 3 red beets
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1 medium orange carrot
  • 1 medium yellow carrot
  • 1 orange (zested and juiced)
  • 1 tablespoon finely chopped fresh ginger
  • 3 tablespoons finely chopped parsley
  • 2 tablespoons olive oil
Servings: servings
Instructions
  1. Preheat oven to 425 degrees.
  2. Keeping separate so colors don’t bleed, peel and thinly slice golden and red beets. Toss golden beets in a bowl with 1 teaspoon olive oil and 1/4 teaspoon salt. Repeat process with red beets.
  3. Place golden beet slices on one cookie sheet and red beet slices on another. Bake 12 minutes or until beets are tender. Remove from oven and set aside.
  4. Peel outer layer of carrots, then thinly slice at a slight angle, keeping carrot colors separate.
  5. On a serving tray or plates, alternately arrange red and golden beets, then top with alternating colors of carrot slices.
  6. In a small bowl, combine orange juice, orange zest, ginger, parsley, and olive oil. Whisk thoroughly, then drizzle over vegetables.
  7. Serve cold or at room temperature.
Recipe Notes

Makes 4 main-dish or 8 side-dish servings.

Per serving: 181 calories, 10.7 grams fat (1.5 grams saturated fat), 3.5 grams fiber, 21 grams total carbs, 3 grams protein