Beet Broccoli Carrot Salad Recipes

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

Ingredients

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.

CARROT BROCCOLI SALAD

Carrot Broccoli Salad image

I created this salad for last summer's round of family reunions and picnics. My in-laws provided me with all the fresh vegetables from their garden.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

6 medium carrots, shredded
1 small bunch broccoli (about 12 ounces), chopped
1 cup raisins
1 small onion, chopped
1 garlic clove, minced
2/3 to 1 cup mayonnaise
1/2 cup sugar
1 teaspoon ground mustard
1/2 pound sliced bacon, cooked and crumbled

Steps:

In a large bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, sugar and mustard. Add to vegetable mixture; toss to coat. Cover and refrigerate. Stir in bacon just before serving.

Nutrition Facts : Calories 449 calories, Fat 26g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 385mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 6g fiber), Protein 9g protein.

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

Ingredients

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

ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE

Roasted Beets and Carrots with Honey-Balsamic Glaze image

Beets and carrots roasted in the oven, then simmered in an easy glaze and served.

Provided by Jen

Categories Side Dish Vegetables Carrots Glazed Carrot Recipes

Time 1h55m

Yield 4

Number Of Ingredients 5

Ingredients

8 carrots, or more to taste, cut into 1-inch chunks
1 tablespoon olive oil
4 medium beets, trimmed and scrubbed
2 tablespoons honey, or more to taste
3 tablespoons balsamic vinegar

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
Peel and chop beets into 1-inch pieces.
Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

Nutrition Facts : Calories 154.3 calories, Carbohydrate 29.9 g, Fat 3.8 g, Fiber 5.7 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 151.5 mg, Sugar 21.6 g

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