Beet & Carrot Salad

Pickled Asparagus

2 rainbow carrots, peeled and grated

2 large red beets, peeled and grated

1 Avocado peeled and chopped

2 spring garlic, sliced up to the green (substitute with 2 minced garlic cloves)

1 spring scallion, sliced up to the green

1 tbsp olive oil

2 tsp fresh lemon juice

1 tbsp vinegar—balsamic, apple cider or other lite flavored vinegar

½ tsp honey

Salt & pepper to taste

Trim, peel, and grate carrots and beets. Toss together in a large bowl.

Whisk to together spring garlic, scallion, olive oil, lemon juice, vinegar, honey, salt & pepper. Adjust seasonings to taste.

Pour dressing over carrot & beet mixture. Toss well.

Allow to sit at least 30 minutes for flavors to develop. Can be made in advanced and refrigerated.

Add avocado chunks in right before serving.


About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She writes recipes for South Mountain Creamery, manages everything for Coffee & Cocktails with MC, and helps her small business clients find success online. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

One thought on “Beet & Carrot Salad

  1. Pingback: Farmer's Market Steal • Anna Rocks Weight Loss

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