Beet And Carrot Juice Salad Recipes

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BEET CARROT APPLE SALAD RECIPE



Beet Carrot Apple Salad Recipe image

Beet Carrot Apple Salad will make your tastebuds dance with flavor. The sweet carrot & apple balance out the earthy beets. Simply tasty, paleo, and gluten-free. Learn how!

Provided by Steph Gaudreau

Categories     Salad

Time 15m

Number Of Ingredients 8

2 beets (large, raw, about 1 lb, peeled and roughly chopped)
2 carrots (large, about 8 oz, roughly chopped)
2 granny smith apples (cored and roughly chopped*)
Zest & juice of 2 lemons (~1/4 cup)
1 tbsp olive oil (mild tasting)
3/4 tsp sea salt
1/2 tsp black pepper
1/2 tbsp honey (raw, optional (omit for Whole30))

Steps:

  • Shred the beets, carrots, and apples. I used a food processor fitted with a shredding blade, but you can also use a box grater. Works the same, but it'll just take longer. Place the shredded beets, carrots, and apples into a very large bowl.
  • Zest the lemons, and add it to the bowl. I used a microplane. Cut the lemons open and squeeze out the juice into the bowl. Be sure you don't put any seeds into the salad.
  • Add the olive oil, salt, pepper, and honey (optional).
  • Toss the salad well until everything is evenly combined. I use my hands because they're the best tool for the job.
  • Keeps in the fridge for up to 3 days.

Nutrition Facts : Calories 78 kcal, Carbohydrate 14 g, Fat 2 g, Sodium 326 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving

SHREDDED BEET AND CARROT SALAD



Shredded Beet and Carrot Salad image

Beets, which are rich in folic acid and vitamin C, are the primary ingredient of this simple salad.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 11

1/4 cup fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon cayenne pepper
Coarse salt
1 pound raw beets, peeled
2 carrots, peeled
1/3 cup coarsely torn fresh parsley

Steps:

  • In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 teaspoon salt.
  • In a food processor fitted with the shredding disk, shred beets then carrots. Add to bowl along with parsley, and toss to combine.

Nutrition Facts : Calories 8 g, Fiber 3 g, Protein 1 g, SaturatedFat 2 g

BEET AND CARROT SALAD



Beet and Carrot Salad image

You can make this raw, root vegetable slaw up to four days before you plan to eat it.

Provided by Magdalena Wszelaki

Categories     HarperCollins     Salad     Vegetarian     Vegetable     Carrot     Beet     Healthy     Quick and Healthy     Lunch     Walnut

Yield 4-6 servings

Number Of Ingredients 13

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

Steps:

  • 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.

BEET-AND-CARROT JUICE SALAD



Beet-and-Carrot Juice Salad image

While a glass of beet juice is good, a bowl of this vibrant salad is better. Grate or julienne beet, carrot, and apple, then toss with our zesty dressing and garnish with fresh mint leaves.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 10m

Number Of Ingredients 5

1/2 medium beet, peeled and coarsely grated or julienned
1 medium carrot, peeled and coarsely grated or julienned
1/2 Granny Smith apple, peeled, cored, and coarsely grated or julienned
2 tablespoons fresh mint leaves
Ginger-Lemon Dressing

Steps:

  • Combine first four ingredients in a bowl; drizzle with dressing.

BEET, CARROT, AND GINGER SALAD



Beet, Carrot, and Ginger Salad image

This carrot and beet ribbons salad is super colorful, and you will want the lovely ginger lime honey mustard salad dressing to go with all kinds of salad.

Provided by Anita Jacobson

Categories     Salad

Time 30m

Number Of Ingredients 12

250 gram carrot (Indonesian: wortel), peeled and slice into thin ribbons (I use a peeler)
250 gram beet (Indonesian: bit), peeled and slice into thin ribbons (I use a peeler)
8 shallots (Indonesian: bawang merah), peeled and thinly sliced
2 tablespoon raisin (Indonesian: kismis)
salt (Indonesian: garam), about 1 teaspoon (or to taste)
pepper (Indonesian: merica), about 1/2 teaspoon (or to taste)
1 tablespoon olive oil (Indonesian: minyak zaitun)
1 tablespoon grated ginger (Indonesian: jahe)
2 tablespoon lime juice (Indonesian: jeruk nipis)
2 teaspoon honey (Indonesian: madu)
2 teaspoon mustard
1/2 cup chopped lemon basil (Indonesian: daun kemangi)

Steps:

  • Place carrot ribbons, beet ribbons, sliced shallots, and raisins in a mixing bowl.
  • Sprinkle with salt and pepper. Add olive oil, grated ginger, lime juice, honey, and mustard. Toss and adjust the taste as needed.
  • Toss in the chopped lemon basil and serve immediately.

GRATED CARROT AND (RAW) BEET SALAD



Grated Carrot and (Raw) Beet Salad image

Yes, raw beets. I hate peeling cooked beets. I discovered this recipe on a food blog and it instantly appealed to my love of beets and my hate of peeling them. It's delicious, refreshing and good!

Provided by Mirj2338

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 13

450 g carrots
450 g uncooked beetroots (get the small, young ones, with smooth skin and firm flesh)
2 garlic cloves, finely minced or 1 teaspoon garlic paste
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon strong Dijon mustard
Tabasco sauce or chili pepper flakes, to taste
regular sea salt or za'atar spice mix
fresh ground black pepper
leafy fresh herb, chopped (cilantro, chervil, flat-leaf parsley) (optional)
toasted nuts (almonds, pine nuts, cashews, peanuts) (optional) or seeds (sesame, sunflower seeds) (optional)
grated apples (optional) or shallot (optional)
any dried herb, spice (and you know there's only one way to find out) (optional) or mixed spice, you think might work (and you know there's only one way to find out) (optional)

Steps:

  • Trim, peel, and grate the carrots and beets. (If you own a food processor with a grater attachment, yay for you!)
  • Place the rest of the main ingredients, from garlic to black pepper, in a large salad bowl, add the grated carrots and beets, and toss until well combined.
  • Add any desired add-ins and toss again.
  • Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister.
  • If you don't have that kind of time and the salad does not feel quite moist enough, add a dash of citrus juice, tomato juice, or any sort of juice that may currently reside in the refrigerator door.

Nutrition Facts : Calories 83.1, Fat 2.6, SaturatedFat 0.4, Sodium 111.1, Carbohydrate 14.4, Fiber 3.4, Sugar 9.1, Protein 1.9

SHREDDED BEET SALAD WITH CARROT, APPLE, AND WALNUTS



Shredded beet salad with carrot, apple, and walnuts image

Using just a simple box grater, this healthy shredded beet salad with, carrots, apples, and walnuts is a great side to any meal. Perfect for anyone trying to eat clean!

Provided by Markus Mueller | Earth, Food, and Fire

Categories     Salad

Time 10m

Number Of Ingredients 12

1 beet shredded
1 carrot peeled and shredded
1 apple cored and shredded
1 cup chopped parsley
1/2 cup rough chopped walnuts
Chives as a garnish
1/2 cup olive oil
1 tbsp apple cider vinegar
1 lemon juiced and zested
1 tbsp brown sugar or honey (even maple syrup can be used.)
Salt
Pepper

Steps:

  • Wash and peel the beets and carrots, then core the apple.
  • Using a box grater, shred the beets, apple, and carrots into a bowl.
  • Mix together with a pinch of salt.
  • Prepare the dressing by whisking together the oil, lemon juice, vinegar, and sugar.Season to taste with salt and pepper.
  • Pour the dressing over the shredded vegetables and mix together, refrigerate for 1 hour.
  • When ready to serve mix in chopped nuts, parsley, and lemon zest. Chopped chives are optional, but add a great fresh flavor to this crisp salad!

Nutrition Facts : Calories 580.4 kcal, ServingSize 1 serving

BEET AND CARROT BLINIS



Beet and Carrot Blinis image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 30 blinis

Number Of Ingredients 15

1 large carrot, peeled
1 tablespoon mirin
1 tablespoon brown rice vinegar
1 teaspoon sesame oil
1/2 teaspoon agave
Flaky sea salt
1/3 cup buckwheat flour
1 tablespoon all-purpose flour
1 tablespoon beetroot powder
1 teaspoon baking powder
Flaky sea salt
1/2 cup unsweetened plant-based milk, plus more as needed
1 tablespoon extra-virgin olive oil, plus a little more for frying
5 ounces vegan cream cheese with chives
Micro herbs

Steps:

  • For the pickled carrots: Shave the carrot into ribbons using a vegetable peeler. Blanch in boiling water for 30 seconds. Drain, refresh in cold water, then place on a clean tea towel or paper towel to get rid of excess water.
  • In a large bowl, mix together the mirin, brown rice vinegar, sesame oil, agave and 1/4 teaspoon salt. Add the carrot ribbons and toss to coat in the marinade. Set to one side to infuse for about 30 minutes.
  • For the blinis: Sift the buckwheat flour, all-purpose flour, beetroot powder and baking powder into a medium bowl. Add a pinch of salt and mix together. Make a well in the middle of the dry ingredients and then pour in the plant-based milk and 1 tablespoon of olive oil and whisk until it forms a smooth batter. If the mixture is a little thick, add a tablespoon more of the milk.
  • Heat a lightly greased large frying pan over low heat. (Test if the pan is hot enough by using a drop of batter and see if it sizzles). Drop teaspoons of the batter into the hot pan, swirling with the back of the spoon to slightly flatten the batter into even circles. As soon as bubbles appear on the top, about 1 minute, flip over and cook for 1 to 2 minutes longer. Remove from the pan and put on a serving plate. Fry the remaining batter in batches. Allow to cool.
  • To serve: Spoon 1/2 teaspoon of the vegan cream cheese on top of each blini. Roll a ribbon of carrot around your finger and place on top. Garnish with micro herbs and serve.

BEET AND CARROT SALAD WITH CURRY DRESSING AND PISTACHIOS



Beet and Carrot Salad With Curry Dressing and Pistachios image

Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.

Provided by Rebecca Collerton

Categories     Bon Appétit     Beet     Carrot     Salad     Healthy     Pistachio     Kid-Friendly     Low Cholesterol     Vegan     Vegetarian     Root Vegetable     Small Plates

Yield 8 servings

Number Of Ingredients 10

1/2 cup pistachios
1 teaspoon plus 1/2 cup olive oil
Kosher salt
1 tablespoon curry powder
2 garlic cloves, finely grated
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
4 small beets (any color), peeled, thinly sliced on a mandoline
4 medium carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
Lemon juice (for serving)

Steps:

  • Preheat oven to 350°F. Toss pistachios and 1 tsp. oil on a rimmed baking sheet; season with salt. Roast, tossing once, until pistachios are golden brown, 5-7 minutes. Let cool, then coarsely chop.
  • Meanwhile, bring curry powder and remaining 1/2 cup oil to a simmer in a small saucepan over medium heat, swirling occasionally. Let cool.
  • Blend garlic, vinegar, and mustard in a blender, then, with motor running, stream in curry oil. Blend until dressing is very smooth and thick; season with salt.
  • Toss beets and half of dressing in a medium bowl; season with salt. Let sit until beets soften slightly, 8-10 minutes.
  • Add carrots and remaining dressing and toss to combine; season with salt and lemon juice. Serve topped with pistachios.
  • Do Ahead
  • Curry dressing can be made 2 days ahead. Cover and chill.

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