Spring Beet and Carrot Salad

In the winter months, we often rely on cooked vegetables. But now that spring will soon be arriving, it is time to think about eating more raw fresh vegetables.  Although beets are often cooked, sometimes we do not think to serve them raw.  In reality, they are wonderful when sliced thin in salads!  This way they retain the nutrients and provide a nice crunch, plus, they have a wonderful sweet flavor. In the recipe I am sharing with you,  I combined them in a salad with sweet carrots, crunchy sunflower seeds and a tangy vinaigrette in a fresh salad fit for spring.  Once the veggies start to grow again in Minnesota and the local beets and carrots are available, this salad will be even more delicious!

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

In a small bowl, whisk together dressing ingredients until well blended. Place the salad greens, beets, and carrots in a large bowl with half the sunflower seeds and pour dressing over. Toss to coat, then place on serving plates. Sprinkle with remaining sunflower seeds and serve!


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Recipe Type

  • Allergen Friendly
  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Paleo
  • Raw
  • Salad
  • Vegan
  • Vegetarian

Course Type

  • Salad
  • Side Dish

Skill Level