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Springfield, MO

Recipe: Carrot Beet Salad

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Ingredients

  • 4 – 15 ounce cans (6 cups) julienne cut beets
  • 10 ounce package julienne cut carrots
  • 1/2 cup Italian parsley, rough chopped
  • 6 tablespoons feta cheese, crumbled
  • For the dressing:
  • 1 tablespoon orange zest
  • Juice of 1/2 orange
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon sugar
  • 1/4 cup cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Prep Time:

10 minutes

Cook Time:

N/A

Serves:

8

This healthy vibrant salad can be prepared in no time, has plenty of crunch with just a hint of orange flavor, and is a perfect addition to a summertime picnic.

Preparation

  1. Drain beets well. Combine beets and carrots.
  2. Add parsley to beet and carrot mixture.
  3. Combine all dressing ingredients and whisk well to blend.
  4. Pour dressing over mixture and toss well. Refrigerate for at least an hour so the flavors have time to blend together.
  5. Top with feta just before serving
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