Carrot And Beet Salad With Ginger Vinaigrette Recipes

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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.

GINGER BEETS AND CARROTS



Ginger Beets and Carrots image

I love fresh garden foods, especially ones as hearty as beets and carrots. This is a great way to enjoy the end-of-the-garden harvest. Plus, the ginger adds great flavor and health benefits. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1-1/2 cups thinly sliced fresh carrots
1-1/2 cups thinly sliced fresh beets
4 teaspoons olive oil
1-1/2 teaspoons honey
1-1/2 teaspoons ground ginger
3/4 teaspoon soy sauce
1/2 teaspoon sea salt
1/2 teaspoon chili powder

Steps:

  • Preheat oven to 400°. Place vegetables in a greased 15x10x1-in. baking pan. Whisk remaining ingredients; drizzle over vegetables. Toss to coat. Bake until carrots and beets are crisp-tender, 15-20 minutes.

Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 379mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

CARROT AND BEET SALAD WITH GINGER VINAIGRETTE



Carrot and Beet Salad with Ginger Vinaigrette image

Categories     Salad     Ginger     Appetizer     Side     Vegetarian     Quick & Easy     Dinner     Lunch     Vinegar     Beet     Carrot     Spring     Shallot     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 11

1/4 cup minced shallot
2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1/4 cup rice vinegar (available at Asian markets and some supermarkets)
1 tablespoon soy sauce
1/2 teaspoon Asian (toasted) sesame oil
Tabasco to taste
1/2 cup olive oil
4 cups finely shredded carrots
4 cups finely shredded peeled raw beets (about 3/4 pound)
spinach leaves, washed thoroughly, for garnish if desired

Steps:

  • In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.
  • In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves.

ROASTED BEET AND CARROT SALAD



Roasted Beet and Carrot Salad image

This delicious fall salad is full of dramatic colors, bright flavors, and contrasting textures.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 10

2 pounds red and yellow beets, scrubbed, peeled, and thinly sliced
6 medium carrots, thinly sliced
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
3 tablespoons fresh orange juice
1 1/2 teaspoons sherry vinegar
1 1/2 teaspoons chopped fresh tarragon leaves
3 small Belgian endives, trimmed, halved lengthwise, and cut into 1-inch pieces, or 2 heads frisee, trimmed and cut into 1-inch pieces
4 ounces fresh goat cheese, crumbled (1 cup)
1/3 cup chopped toasted pecans

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss beets and carrots with 1 1/2 tablespoons oil; season with salt and pepper. Roast until tender, 25 to 30 minutes, tossing halfway through. Let cool 5 minutes.
  • Meanwhile, in a small bowl, whisk together orange juice, vinegar, tarragon, and 1 1/2 tablespoons oil; season with salt and pepper. In a large bowl, toss endives with half the dressing, then transfer to a serving platter. Toss beets and carrots with remaining dressing and add to platter. Top with goat cheese and pecans before serving.

Nutrition Facts : Calories 378 g, Fat 23 g, Fiber 12 g, Protein 12 g, SaturatedFat 6 g

SPINACH AND ROASTED BEET SALAD WITH GINGER VINAIGRETTE



Spinach and Roasted Beet Salad with Ginger Vinaigrette image

Categories     Salad     Ginger     Onion     Side     Roast     Vegetarian     Quick & Easy     High Fiber     Spinach     Beet     Fall     Healthy     Vegan     Soy Sauce     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings.

Number Of Ingredients 7

4 medium beets, trimmed
3 tablespoons rice vinegar
2 tablespoons vegetable oil
2 teaspoons reduced-sodium soy sauce
2 teaspoons minced peeled fresh ginger
1/2 medium red onion, thinly sliced
8 cups fresh spinach leaves (about 8 ounces), trimmed

Steps:

  • Preheat oven to 450°F. Wrap beets in foil. Roast until beets are tender when pierced with skewer, about 1 hour 15 minutes. Cool beets slightly. Peel beets; cut into wedges. Place in medium bowl.
  • Whisk vinegar, oil, soy sauce and ginger in small bowl to blend well. Season vinaigrette to taste with salt and pepper. Add red onion and half of vinaigrette to beets and toss to blend.
  • Place spinach in large bowl. Drizzle remaining vinaigrette over; toss to coat. Arrange beet mixture atop spinach.

CARROT AND BEET SALAD WITH LEMON VINAIGRETTE



Carrot and Beet Salad with Lemon Vinaigrette image

We bought my grandmother a food processor, but she continued to use her hand-cranked shredder for grating. Made of cast aluminum, it was a sturdy beast that attached to the counter with a vise. She would peel the carrots and Dede would patiently shred them into a large bowl for carrot slaw. This recipe is a bit more complex in flavor and technique than Meme's, and I use a food processor to shred the vegetables. Just make sure you shred the carrots first! To prevent the beets from staining the carrots when mixed in the salad, the key is to dress the beets before combining with the carrots. This seals in their red pigments (betalains), which don't dissolve in oil.

Yield serves 4 to 6

Number Of Ingredients 9

2 small shallots, finely chopped
1 clove garlic, finely chopped
1 tablespoon Dijon mustard
Juice of 2 lemons
1/2 cup walnut oil
Coarse salt and freshly ground black pepper
1/4 cup finely chopped walnuts
5 large carrots, finely shredded
6 small to medium fresh beets, peeled and finely shredded

Steps:

  • To make the dressing, whisk together the shallot, garlic, mustard, and lemon juice in a bowl. Add the walnut oil in a slow stream and blend until smooth. Season with salt and pepper; mix in the chopped walnuts. Set aside.
  • In separate bowls, toss the carrots with half the dressing and the beets with the remainder. Taste each and adjust for seasoning with salt and pepper.
  • Once the vegetables are separately dressed, they may be combined and served, or refrigerated and held separately for up to several hours before combining (you may either bring to room temperature or serve chilled). Serve immediately after the carrots and beets are mixed.

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