Beet and Carrot Salad


2 pounds red beets
1 pound carrots (about 1 bunch)
2 or 3 sprigs of mint

1 orange, cut in half
1 lemon cut in half
½ teaspoon kosher salt
2 tablespoons extra-virgin olive oil


To make the salad, wash the beets and carrots thoroughly and then dry them. Slice the ends off the beets and carrots, and peel. To peel the beets, place the flat side down on the cutting mat and work from the top downward, rotating the beet as you go to make sure you peel completely. Discard the ends and peels to compost.

Grate beets and carrots using the large holes on a box grater. Start by grating the flat side of the beet. Mix grated beets and carrots together in a medium bowl.

Pull mint leaves from the stems, and tear or chop them into small pieces (3 or 4 pieces per leaf), reserving 1 whole leaf for garnish. Add 2 to 3 tablespoons of the torn mint to the grated vegetables. Discard the stems to compost.

To make the vinaigrette, juice the orange and remove any seeds. Measure 4 tablespoon orange juice and place it in a small bowl. In a separate bowl, juice the lemon and remove any seeds. Measure 2 tablespoons lemon juice and add it to the orange juice. Add the salt and stir to combine.

Slowly pour the olive oil into the juice mixture, whisking constantly, until well combined. Taste and adjust the flavors, adding more orange, lemon, or salt, as desired.

Pour vinaigrette over salad and mix until thoroughly combined. Allow salad to rest 5 to 10 minutes before servings. Stir once, taste and adjust for salt, and garnish with the reserved mint leaf.

Yield: 6 servings (serving size: 1/2 cup)
Nutrition Breakdown: Calories 340, Fat 6g (1.5g saturated fat), Cholesterol 5mg, Carbohydrate 54g, Fiber 5g, Protein 17g.
Percent Daily Value: 6% Vitamin A, 90% Vitamin C, 35% Calcium, 4% Iron
Diabetes Exchanges: 1 carbohydrate, 1 fruit, 2 milk, 1 fat

Recipe used with permission from Charlie Cart Program for more information please visit: