Carrot and beet ribbon salad
This is a colourful and delicious salad and is also perfect for a gentle detoxifying effect on your body. Makes a great side salad with a fall or spring dish or as an appetizer.
How to pull it all together…oh and make some extra, you might want some for lunch tomorrow!
- » 2 medium sized carrots
- » 1 medium sized beet
- » 1 scallion
- » 2 Tbsp slivered almonds
- » 6 leaves fresh mint
» 3 Tbsp extra virgin olive oil » 1 Tbsp apple cider vinegar » 2 tsp Dijon mustard
» 11⁄2 tsp lemon juice
» 1 tsp raw honey
» 1⁄2 tsp sea salt
» 1⁄4 tsp ground black pepper
Combine all dressing ingredients in a jam jar with a lid and shake to combine. Toast almonds in a dry pan and set aside.
Slice scallion into rounds and chiffonade mint leaves. Peel carrots and beet. Slide vegetable peeler along the carrot length- ways and around the beet in a spiral to create thick ribbons. Pile the vegetable ribbons onto plates and sprinkle with mint, scallion and almonds. Dress to taste.
Nutritional value (per serving): Calories 271; Fat 24g; Carbohydrates 15g; Protein 3g
More Inspiration: This salad would be perfect with this gluten-free crusted haddock dinner recipe!