Raw Beet, Orange and Carrot Salad
Ingredients
Salad Ingredients
-
3-4
cups
mesclun
-
2
small
beets
-
2
medium
carrots
-
2
medium
oranges
-
¼
cup
raw unsalted sunflower seeds
-
¼
cup
dried cranberries
Dressing Ingredients
-
¼
cup
juice from oranges
-
1
tbsp
extra virgin olive oil
-
1
tbsp
white wine vinegar
-
½
tsp
salt
-
¼
tsp
black pepper
-
¼
tsp
fresh rosemary, chopped
-
1
tbsp
dried cranberries
-
½
tsp
Dijon mustard
-
1
tsp
unpasteurized honey
Instructions
- Toast sunflower seeds in a small pan over low-medium heat.
- Wash beets and carrots, then remove both ends.
- Cut beets into thin matchsticks and grate the carrots. Set aside.
- Cut oranges into supremes over a bowl to catch the juice, then squeeze the remaining juice from the membranes.
- Transfer the orange juice to a blender, add the dressing ingredients, and blend until smooth.
- Arrange mesclun on a plate, then top with grated carrots, beet matchsticks, and orange supremes.
- Add toasted sunflower seeds and dried cranberries on top.
- Pour dressing over the salad just before serving.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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