Shredded Beet and Carrot Salad
Try this slightly spicy salad with roast pork or chicken. Shredding the vegetables in a food processor makes the preparation lightning fast; you can shred them on a four-sided box grater instead, but it will increase the prep and total times.
Recipe information
Yield
Serves 6
Ingredients
1/4 cup fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon cayenne pepper
Coarse salt
1 pound raw beets, peeled
2 carrots, peeled
1/3 cup coarsely torn fresh parsley
Preparation
Step 1
In a medium bowl, whisk together the lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 teaspoon salt.
Step 2
In a food processor fitted with the shredding disk, shred the beets and then the carrots. Add to the bowl along with the parsley, and toss all of the ingredients to combine.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
