1/4 cup lemon juice
2 tablespoons olive oil
2 tablespoons raw honey or agave nectar
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne, optional
sea salt, to taste
3 cups shredded beets
3 cups shredded carrots
1/2 cup fresh parsley, chopped
Mix first 7 ingredients in a large bowl. Check seasonings. Add beets, carrots and parsley. Toss to combine. Let marinate 2 hours, if desired.
This was my new food processor's inaugural recipe. It was an easy dish to whip up on short notice.
Delicious!! I was too chicken to put in the cayenne. Maybe next time.
This is really, really good. I did not have the mint the last time I made it, so threw in some walnuts, raisins, and chopped orange to give that little spin a whirl. That version is divine too!!
Ohhh, yeah. That *does* sound good!
Cranberries and pine nuts would be awesome. I was thinking the next day that a bit of apple would be perfect in there too, with some raisins.
Someone brought this to a potluck tonight (she told me she got it here); she added pine nuts & dried cranberries. It was delish! I really liked the slight cayenne kick! Thanks for posting it! :~)
I used the shredder blade on a mandoline. It's a very pretty salad!
This looks really pretty. What was your shredding method here?