Root vegetables are a wonderfully earthy and grounding, especially when oven-roasted to perfection. During the summer however, your favorite root veggies can be prepared and eaten raw for a refreshing twist without having to turn on your oven!
This shredded Beet and Carrot salad is as delicious and nutritious as it is gorgeous to look at. While I recommend using a food processor, you can also prepare it using a simple handheld vegetable grater.
(choose organic whenever possible)
for the salad:
3 fresh beets, scrubbed
3 large carrots, or 4-5 medium
3-4 stalks of green onions
for the dressing:
2 tbs olive oil
2 tbs apple cider vinegar
1 teaspoon dijon mustard
salt and pepper
Shred the beets and carrots in the food processor (or handheld grater). Chop the green onions and mint by hand and combine in a large mixing bowl. Toss with dressing ingredients to combine.
This salad is delicious on its own as a slaw or served on top of greens such as baby spinach, kale or arugula. It is also great to make ahead and is even more scrumptious the next day as the acid in the dressing helps to break down the vegetables and make them even easier to digest. Enjoy!