15 Minute Shredded Beet Carrot Salad
This is a must-make vibrant, crunchy salad packed with an earthy flavor, bold colors, and healthy fats—ready in just 15 minutes—vegan, gluten-free, refined sugar-free, and simply nourishing!
Equipment
- 1 grater
Ingredients
- 3-5 large beets depending on size
- 2 lbs carrots
- ½ cup crushed walnuts
- 3 tablespoons avocado oil
- ¼ cup white wine vinegar
- 2 tablespoons date syrup or liquid sweetener of choice
- ½ teaspoon sea salt
- black pepper to taste
- fresh parsley to garnish
Instructions
Shred the Vegetables
- Using a food processor with a shredding attachment or a box grater, shred the beets and carrots into a large mixing bowl.
Make the Dressing
- In a small bowl, whisk together the avocado oil, white wine vinegar, sea salt, black pepper, and date syrup until well combined.
Toss the Salad
- Pour the dressing over the shredded vegetables and toss until evenly coated.
Add Toppings
- Fold in the crushed walnuts and garnish with chopped parsley.
Serve
- Serve immediately or chill in the fridge for 30 minutes to let the flavors meld. Great for potlucks, meal prep, or as a fresh side dish!
Tried this recipe?Let us know how it was!