Carrot, Beet and Ginger Salad

Name: Carrot, Beet and Ginger Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams beets; 454 grams carrots; 2 teaspoons cumin; 3 Tbsps chopped fresh cilantro; 3 teaspoons chopped fresh mint; 5 Tbsps freshly grated ginger (reserve any juice that accumulates while grating); 1 null Zest and juice of lemons; 1 teaspoons pepper; 1 small red onion, finely diced; 2 Tbsps rice vinegar; 1 teaspoons salt; 2 scallions, thinly sliced; 118 milliliters vegetable oil

Need a gluten free and vegan side dish? Carrot, Beet and Ginger Salad could be an excellent recipe to try. This recipe makes 8 servings with 180 calories, 2g of protein, and 14g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have vegetable oil, carrots, juice of lemon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a large bowl, whisk together ginger (and accumulated juice), vinegar, lemon zest and juice, onion, cumin, cilantro, mint, salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Zest

Cilantro

Vinegar

Ginger

Cumin

Juice

Onion

Mint

Equipment you will use

Whisk

Bowl

Whisking constantly, drizzle in vegetable oil.

Ingredients you will need

Vegetable Oil

Equipment you will use

Whisk

Place shredding attachment in a food processor. Peel carrots and beets and shred. (If you don't have a food processor, shred vegetables with a box grater.)

Ingredients you will need

Vegetable