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Nutrition Facts
Serving Size 1 (76g) Recipe makes 4 servings The following items or measurements are not included below: 1 inch fresh gingerroot
Calories 84
Calories from Fat 61		(73%)
Amount Per Serving		%DV
	Total Fat 6.9g	10%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 35mg		1%
Potassium 180mg		5%
Total Carbohydrate 5.1g		1%
	Dietary Fiber 1.5g	5%
	Sugars 2.7g
Protein 0.8g		1%
detailed view... how is this calculated?

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Lovely Beets and Carrots

Recipe #92762 | 25 min | 25 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Sharon123
Jun 6, 2004

The red and orange colors of shredded beets and carrots make this a beautiful centerpiece with a crisp texture and tangy flavor.

SERVES 4 (change servings and units)

Ingredients

1 large raw beet, peeled
1 large carrot, peeled
1 inch fresh gingerroot
2 tablespoons olive oil
3 tablespoons cider vinegar
1-2 clove garlic, minced
salt and pepper
1/4 cup minced scallion
6 leaves green lettuce or red leaf lettuce

Directions

1
Coarsely grate the beet and then the carrot to yield abuot 1 1/2 cups of each.
2
Place in separate bowls and set aside.
3
Grate the ginger finely and combine it with the oil, vinegar, and garlic.
4
Toss the beets with half of the dressing and add salt and pepper to taste.
5
Mix together the scallion, carrots, and the remaining dressing.
6
Add salt and pepper, if you desire.
7
Arrange the lettuce on a platter, mound the carrot mixture in the center, and spoon the beets around it.
8
Serve chilled or at room temperature.
9
Enjoy!

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Browse similar recipes by category

Course > Salads
Preparation > Time to Make > < 30 mins
Occasion > Brunch
Dietary > Vegetarian

Featured Reviews for This Recipe

From: JanuaryBride

On Feb 7, 2009

A tasty and healthy side dish to some roast chicken this evening. We both felt the beets were better than the carrots. Be very careful when shredding your beets. . .unless you are wearing an old red shirt LOL. Made for VEG*N swap.

0 people found this review helpful

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From: Sydney Mike

On Sep 12, 2008

What a great way to serve two of my favorite veggies! Did use lemon pepper instead of the S&P, & I also included some tender snow peas I'd found! Ended up with the beets in the center, carrots in the middle & the peas around the outside! Thanks for a great keeper! [Tagged, made & reviewed for a teammate in our raw food group in the Vegetarian/Vegan Recipe Swap II]

1 person found this review helpful

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From: It's loose again!<img src="http://i23.phot

On Jun 24, 2004

Beautiful, tasty, and nutritious. I doubled the recipe, put the beets in the center and the carrots around them and used a good imported German cider vinegar.

3 people found this review helpful

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From: HeatherFeather

On Jun 21, 2004

Absolutely delicious recipe. If you are a beet lover, then you will love this tangy salad. Colorful and fresh and quite flavorful. I found the measurements to be spot on accurate.

3 people found this review helpful

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Read all 10 reviews