Sweet Sunrise Salad with Shaved Beets and Rainbow Carrots
Reading Time | 3 mins
September 18th, 2019
Shaved Candy Cane Beet and Rainbow Carrot Salad
by: Victoria Granof
Half a 4.5 oz. container of Plenty Sweet Sunrise Blend
1 bunch baby candy cane beets, trimmed
1 bunch rainbow carrots, peeled and trimmed
1 c. orange juice
¼ c. lightly roasted and salted pistachios
1. Place the orange juice in a large bowl.
2. Using a vegetable peeler or a mandoline, shave the beets crosswise and as you do, add them to the bowl. Do the same with the carrots, shaving them lengthwise and adding them to the bowl with the orange juice. Sprinkle with a little sea salt and set aside while you make the
3. Place all ingredients in a blender (high speed if you have one) and whir until smooth and emulsified, about one minute. Dressing will keep in the fridge for 3 days before losing its freshness.
4. In a large salad bowl, mix the greens with the drained beets and carrots (save the juice to make our citrus salmon recipe!). Sprinkle with the pistachios and pass the dressing separately.
Japanese Carrot Ginger Dressing
1 c peeled and chunked carrots
1/3 c. canola oil
2 Tbsp. toasted sesame oil
4 Tbsp rice vinegar (I like brown rice vinegar for this one)
2 Tbsp. pure maple syrup or palm sugar
1 Tbsp white or shiro miso
1 Tbsp grated ginger, from a 2” piece
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