Provided by The Food Channel

Recipe: Carrot Beet Salad

Posted online July 24, 2012 | 3:39 pm

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:

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

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

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