Recipe by Chef Michael Williams
Marinated Beet and Carrot Salad
- Prep time 15 mins
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This is a very refreshing salad with a tasty, super simple dressing that can be used for many other salads as well
Ingredients
Directions
- Add the pear, sesame seeds and ginger to a food processor and puree until smooth.
- Now add the vinegar and coconut milk and puree again to incorporate and then set aside.
- Grate the carrots and beets with the large holes on a cheese grater and then mix together in a mixing bowl.
- This is a nice low calorie dressing that you can use guilt free so add a liberal amount and stir to combine. Now portion the salad and garnish with green onion and sesame seeds.
Variations
- Keep the carrots and beets separate and toss them with dressing separately to keep the beets from dying the carrots. This will give you a nicer presentation it you are using for a dinner party or just want to impress your partner.
