Quick N Healthy Winter Beet & Carrot Salad
A simple, floral, orange-dressed winter beetroot and carrot salad this salad is very delicious, friends!
Winter salads can be as interesting as summer salads, as this winter beetroot and carrot salad dish demonstrates!
This Winter Carrot and Beetroot Salad is robust enough to serve as a delightful winter main course. It’s packed with delightful flavors from fresh carrots, beetroots, cabbage, and chickpeas, all tossed in a simple yet sweet orange dressing with faint floral overtones from orange blossom water. That is what I call an interesting winter salad!
Winter Carrot & Beetroot Salad is hearty enough to serve as a delightful winter main course, packed with fresh carrots, beetroots, and cabbage, all soaked in a simple yet sweet orange dressing with subtle floral overtones from orange blossom water.
PREP TIME: 15 minutes
ADDITIONAL TIME: 30 minutes
TOTAL TIME: 45 minutes
INGREDIENTS FOR Quick N Healthy Winter Beet & Carrot Salad
⭐3 medium-sized rainbow carrots, peeled & shredded
⭐2 cup red cabbage, thinly sliced
⭐3 beetroots, cooked, peeled, shredded
⭐1 cup cooked chickpeas, liquid removed
⭐2 tbsp fresh Parsely diced
⭐1/3 cup almond slices, toasted
⭐1/4 cup dried apricots, diced
sweet Orange dressing
⭐1/8 cup orange juice
⭐1 tsp orange zest
⭐2 tbsp raw apple cider vinegar
⭐2 tbsp extra virgin olive oil
⭐1 small garlic, finely diced
⭐1 tbsp honey*
⭐1 tsp orange blossom water
⭐1/2 tsp salt
INSTRUCTIONS FOR Quick N Healthy Winter Beet & Carrot Salad
⭐Prepare your beetroots. If you’re starting this salad with fresh beetroots, you’ll need to cook them first.
⭐Place your washed beetroots into a 6qt pot, fill with hot water, cover and simmer over medium-high heat until the beetroot are soft enough to poke a fork in the beet with ease—approximately 40 minutes.
⭐Shred your Veg. Shredded all of your carrots and beetroot. Thinly slice the red cabbage⏤A food processor with a shredding and slicing attachment is best for this salad.
⭐Mix the salad. In a large bowl add the carrots, beetroot, cabbage, and chickpeas. Pour on the dressing and taste to see if more salt is needed.
⭐Prepare your salad dressing. In a small mason jar with a lid, add all of the dressing ingredients. Shake vigorously.
⭐Plate your Salad. Pour the salad mixture into a nice serving bowl. Top the salad with parsley, apricots, and toasted almond slices.
⭐Serve alongside a meal or increase the portion size and make it a meal.
- To keep this recipe vegan you can swap the honey for vegan-friendly bee-free honey or leave it out of the recipe.
- Beetroots can be cooked up to five days ahead of time.
- The salad can last 3-4 days in the fridge; however, keep in mind the salad will turn completely pink.
- For the best presentation of the salad, assemble just before serving, so all the colours are still separate.
- You can save time by using a food processor with a shredding and slicing attachment
YIELD: 6 SERVING SIZE: 1/2 cup
Amount Per Serving: CALORIES: 192TOTAL FAT: 9gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 8gCHOLESTEROL: 0mgSODIUM: 284mgCARBOHYDRATES: 24gFIBER: 6gSUGAR: 12gPROTEIN: 6g