Shredded Beet and Carrot Salad

Name: Shredded Beet and Carrot Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 0.25 cup fresh lemon juice; 1 tablespoon extra-virgin olive oil; 1 tablespoon honey; 0.75 teaspoon ground cumin; 0.5 teaspoon ground coriander; 0.25 teaspoon ground cinnamon; 1/8 to 1/4 teaspoon cayenne pepper; Coarse salt; 1 pound raw beets, peeled; 2 carrots, peeled; 0.333 cup coarsely torn fresh parsley

4.7

(3)

3 Reviews

By

Martha Stewart

Updated on May 16, 2017

Ingredients

¼ cup fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
¾ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
1/8 to 1/4 teaspoon cayenne pepper
Coarse salt
1 pound raw beets, peeled
2 carrots, peeled
⅓ cup coarsely torn fresh parsley

Directions

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.

Originally appeared: Everyday Food, September 2004