Shredded Carrot and Beet Salad
Serves 4 | Prep Time 10 minutes | Cook Time 0 minutes
One of my favorite gatherings is the Center for Mind Body Medicine’s annual Food as Medicine training program, where hundreds of nutritionally minded physicians, nurses, and other wellness professionals share knowledge and great food. I cook for the attendees, and they often inspire me. Take Dr. Joel Evans. He’s a proponent of the school of thought (and emerging science) that the more vibrant a food’s color, the more nutrition it’s likely to contain. As an ode to Joel, I set out to create the most colorful salad I could, using purple beets, orange carrots, and fresh mint. If, as a kid, I’d had a vegetable crisper instead of a box of crayons, this salad would have been the result. You can substitute lemon or lime juice for the orange juice.
Instructions
Whisk the orange juice, lemon juice, olive oil, ginger, and salt together until thoroughly combined. Put the carrots in a mixing bowl, drizzle with half of the dressing, and toss until evenly coated. Place the carrots on one side of a shallow serving bowl. Put the beets in the mixing bowl, drizzle with the remaining dressing, and toss until evenly coated. Place the beets in the serving bowl next to the carrots for a beautiful contrast of red and orange. Top with the chopped mint before serving.
STORAGE: Store in an airtight container in the refrigerator for 3 to 5 days.
PER SERVING: Calories: 50; Total Fat: 2.5 g (0.4 g saturated, 1.7 g monounsaturated); Carbohydrates: 7 g; Protein: 1 g; Fiber: 2 g; Sodium: 195 mg
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Ingredients
2 tablespoons freshly squeezed orange juice
2 teaspoons freshly squeezed lemon juice
2 teaspoons extra-virgin olive oil
1⁄2 teaspoon minced fresh ginger
1⁄4 teaspoon sea salt
1 cup peeled and shredded carrot
1 cup peeled and shredded red beet
2 tablespoons chopped fresh mint