Shaved Carrot and Beet Salad with Curry Dressing
 

Shaved Carrot and Beet Salad with Curry Dressing

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This raw beet and carrot salad comes together in minutes and we love the curry-flavored dressing. If you have any leftovers, they're great as a packed lunch.

SERVING SIZE

4 as a side

INGREDIENTS

1 1/2 tablespoons white wine vinegar

1/2 tablespoon Wilder Classic Mustard (or Dijon)

1 garlic clove, minced

1/2 tablespoon curry powder

1/4 cup olive oil

1 bunch small beets (or 2 large)

1 bunch small carrots (or 2 large)

1/2 cup raw walnuts, chopped

salt to taste

 

INSTRUCTIONS

In a blender or food processor, combine the white wine vinegar, mustard, garlic and curry powder and process until combined. With the motor running, drizzle in the olive oil and blend until thoroughly combined.

Cut the tops off the beets and peel the beets. Using a mandoline or very sharp knife, thinly slice the beets. Add the beets to a medium-sized bowl with the dressing and let sit 10 minutes.

Scrub the carrots well and peel the carrots into thin strips. After the 10 minutes are up with the beets, add the carrots to the bowl and toss to combine. Taste and season with salt. Garnish with the chopped walnuts and serve.

  PRINT VERSION

vegetable plate

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