Easy Beet and Carrot Salad

Brandi McCarthy-Keays

This recipe is a breeze if you have a food processor, its a little more labor intensive with a hand grater, but well worth it! There is no need to peel the beets or the carrots (trust me!), just wash well and cut of the root and leave ends. The ratio of beets to carrots is generally 1:1 once they are grated, don’t worry if you have more or less of one, it really doesn’t matter as long as you like it

 

Ingredients:

4-6 medium to large beets, a few more if they are small

6-8 medium to large carrots

About 1/3 cup of Everyday on Everything Dressing *found on Sauces, Dressings, and Salsa page*

 

  • Grate all the carrots in a food processor (or by hand) and place in a large stain proof bowl, stainless steel or ceramic works well, don’t use plastic unless you want it to be pink! 
  • Grate all the beets in the food processor and then add them to the carrots. Pour the dressing over top and mix well. Throw it in the fridge or let it sit out on the counter if you are serving it within the hour. This salad is best served at room temperature which makes it perfect for picnics and cottages, and tastes better the second day. 
  • Be sure to store it in the fridge though, just bring it out about an hour before serving. Enjoy!