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Shredded Beet and Carrot Salad

Shredded Beet and Carrot Salad

shredded beet and carrot salad

What do you do when you have a ton of beets and a bunch of carrots in your CSA boxes? Make a shredded beet and carrot salad!

I’ve been getting a lot of carrots in my recent CSA pickups, and even though I’m eating them with salads and roasting them for dinner, I can’t keep up! I like carrots, so it’s not a bad problem to have, but I do feel like I need to change up the ways I’m eating them.

One recipe that I’ve fallen in love with is shredded beet and carrot salad. This is a great way to use a bunch of beets and carrots, and it only takes minutes to prepare. You don’t have to cook anything either! All you need is a food processor with a shredding blade, and you’re golden.

This recipe comes from Martha Stewart, so you know that you’ll get a very pretty and bright dish as a result. (Thanks, Martha!) In addition to using beets and carrots, you also use a few other simple ingredients—lemon juice, olive oil, honey, and a handful of pantry spices—to give the shredded veggie salad a nice citrusy zing.

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You can get this shredded beet and carrot salad on the table in 15 minutes. The longest part is probably peeling the beets and carrots. (But peeling things always seems to take longer for me than anyone else I know.) It’s packed with nutrients from the raw vegetables, and the flavor is bright and refreshing.

If you have suggestions for how to use up carrots and beets, please feel free to share in the comments or reach out to me here! I’m always open to new recipe ideas, and I love learning from others.

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