Grated Beet and Carrot Salad

  • 2beets
  • 2carrots
  • 1cupshredded cabbage
  • 6Tbspolive oil
  • 2Tbspcider vinegar
  • 2tsphoney
  • 1tspfresh grated ginger or 1/3 teaspoon dried ginger
  • 1tspdijon mustard
  • 1/2tspgarlic
  • salt and pepper, to taste
  1. Clean and grate vegetables, keeping beets separate. There is no need to peel, just scrub! To save time, you can shred the vegetables using a food processor.
  2. Mix together dressing ingredients.
  3. Add dressing to vegetables.
  4. Mix in beets last.
  5. Let sit one hour before serving.
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Variation: You can use whichever vegetables you have on hand (for example, beets and parsnips) with the same dressing.

Source: VT FEED “A Guide for Using Local Food in Schools”, edited by GMFTS

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