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Shredded Carrot and Beet Salad

Created by Rebecca Katz

(Adapted from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA)

  • Serves: 2

Ingredients

  • 2 tbsp Orange Juice
  • 2 tsp Lemon Juice
  • 2 tsp Extra Virgin Olive Oil
  • 1/2 tsp Fresh Ginger Minced
  • 1 cup Cooked Beets Peeled; Shredded
  • 1 cup Carrots Peeled; Shredded
  • 2 tbsp Fresh Mint Chopped

Instructions

  1. Peel beets and steam for 6-8 minutes .

  2. Cool and then shred.

  3. Whisk the orange juice, olive oil and ginger together until combined.

  4. Put the carrots and beets in a mixing bowl, toss with dressing.

  5. Top with fresh mint.

Nutrition Info

Calories:
105
Total Fat:
5g
Sodium:
90mg
Potassium:
440mg
Total Carbohydrate:
14g
Dietary Fiber:
4g
Protein:
2g