Carrot & Beet Salad with Lemon Vinaigrette

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Recipe: #1320

October 25, 2011

" I use a food processor to shred the vegetables. Just make sure you shred the carrots first! To prevent the beets from staining the carrots when mixed in the salad, the key is to dress the beets before combining with the carrots. This seals in their red pigments (betalains), which don't dissolve in oil. Once the vegetables are separately dressed, they may be combined and served, or refrigerated and held separately for up to several hours before combining. You can either bring to room temperature or serve chilled. Serve immediately after the carrots and beets are mixed. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'All""

Original is 5 servings


  • Serving Size: 1 (304.6 g)
  • Calories 396.8
  • Total Fat - 38.5 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 4.8 mg
  • Sodium - 227.7 mg
  • Total Carbohydrate - 9 g
  • Dietary Fiber - 2.9 g
  • Sugars - 5.3 g
  • Protein - 6 g
  • Calcium - 49.7 mg
  • Iron - 1.5 mg
  • Vitamin C - 8.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

To make dressing, whisk shallot, garlic, mustard and lemon juice in a bowl. Add the walnut oil in a slow stream and blend until smooth.

Step 2

Season w salt & pepper, mix in chopped walnuts, set aside.

Step 3

In separate bowls, toss the carrots with half the dressing and the beets with the remainder.

Step 4

Taste each and season with salt and pepper.


No special items needed.

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