top of page

Raw Beet and Carrot Salad

Chef’s note: This preparation works with a variety of grated vegetables. Try using turnip, broccoli stems, celery, or create your own combination. 


2 beets

3 carrots

3 teaspoons white vinegar

1/4 cup olive oil

1 teaspoon Dijon mustard

1 teaspoon of salt

1 teaspoon of honey or silan (date syrup)

1 clove garlic, minced

Freshly ground black pepper

A handful of chopped parsley 


  1. Peel beets and carrots. With a food processor or the large holes of a box grater, shred beets and carrots and transfer to a salad bowl. Into a lidded jar, add vinegar, oil, mustard, salt, sugar, garlic and black pepper. Shake well, pour dressing over the grated vegetables, and toss well. Sprinkle with chopped parsley and refrigerate until ready to serve. 

19 views0 comments

Recent Posts

See All


bottom of page