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Shredded Beet Salad

Shredded Beet Salad


Serves 4

2 cups red beets (cooked, peeled, and shredded)
½ cup fresh parsley (chopped) *you can substitute cilantro here
3 tablespoons lemon juice
2 tablespoons onion (chopped)
1 tablespoon sugar
½ teaspoon salt
pepper to taste

Mix together and chill. To serve, place the red beet mixture in the middle of a dish.

1 cup carrots (shredded)
2 hard-cooked eggs (sliced)
½ cup fresh parsley (chopped; optional)
green olives (optional)

Arrange around the beets. Olives also may be sliced on top of the red beets as a
garnish; the olive flavor really adds to this salad.
Simplest shredded beet-carrot salad: Combine equal portions of shredded carrots
and shredded beets with a handfun of chopped fresh parsley. Dress with oil and
vinegar.


Shredded beet-cabbage salad:
Steam separately (or in sections of a steamer) until
barely tender, about 5 minutes, 1 medium shredded beet, 2 shredded carrots, and 1
cup shredded cabbage. Let cool to room temperature. Arrange in small piles on
salad plates. Dress with favorite dressing or tahini dressing below. Sprinke with
sesame seeds (optional).


Tahini dressing: Shake together in a jar with a tight lid ½ cup tahikini, ½ cup olive
oil, ¼ lemon juice, ¼ cup soy sauce or tamari, and water to desired consistency.


Adapted from Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert.

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