Beet + Carrot Salad

Bright, bold and fresh

Ingredients

• 3 med beets, grated in food processor (Mix of yellow and red beets) 

• 6 med carrots, grated in food processor 

• 2/3 cup of fresh cilantro, chopped 

• 2-4 cloves of garlic, minced 

• 1/3-1/2 cup of seasoned rice wine vinegar 

Instructions

• Shred beets separately (yellow and red) in the food processor and place in a large mixing bowl 

• Shred carrots in the food processor and add to the beet mixture 

• Add minced garlic to rice wine vinegar and mix into salad

• Add cilantro and mix thouroughly 

• Garnish with a little extra cilantro 

Notes

• Serves 6

• Using both yellow and red beets prevents the salad from being all red. This way it has orange and red hues

• This recipe is definitely best the next day and the day after that