Beet and Carrot Salad

Name: Beet and Carrot Salad
Yield: 4 servings
Ingredients: 1 2 cups shredded peeled beets; 1 2 cups shredded unpeeled carrots; 1 1 cup chopped raw walnuts; 1 1/4 cup chopped scallions; 1 1/4 cup chopped fresh flat-leaf parsley; 1 1/2 cup extra virgin olive oil; 1 Freshly grated peel of 1 orange; 1 1/4 cup freshly squeezed orange juice; 1 2 tablespoons apple cider vinegar; 1 1 teaspoon ground cumin; 1 1 teaspoon salt

From the kitchen of Carly

Bright shredded beets and carrots tossed with walnuts, parsley, and scallions, then dressed with cumin-spiced orange vinaigrette. The citrus and apple cider vinegar cut through the earthy sweetness while the raw crunch stays pristine for days.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 cups shredded peeled beets
12 cups shredded unpeeled carrots
11 cup chopped raw walnuts
11/4 cup chopped scallions
11/4 cup chopped fresh flat-leaf parsley
11/2 cup extra virgin olive oil
1Freshly grated peel of 1 orange
11/4 cup freshly squeezed orange juice
12 tablespoons apple cider vinegar
11 teaspoon ground cumin
11 teaspoon salt

Instructions

To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.