Vegetarian

Carrot-beet salad is for Salad.

Carrot-beet salad takes several minutes to prepare.

Carrot-beet salad takes several minutes to cook.

Carrot-beet salad makes 16 servings.

The ingredients for Carrot-beet salad are:

* Beets, fresh, 3 cup (remove)
* Carrots, raw, 3 cup, grated (remove)
* Kale, 2 cup, chopped (remove)
* Soy sauce (tamari), 2 tbsp (remove)
* Toasted Sesame Oil, 2 tbsp (remove)
* Rice Vinegar, 2 tbsp (remove)
* Ginger Root, 4 tsp (remove)
* Onions, raw, 1 small (remove)
* White Vinegar, 5 tbsp (remove)
* *Canola Oil, 5 tbsp (remove)

Here is how you make Carrot-beet salad:

Easy-peasy recipeShred/grate veg (I do the beets and carrots in a Cuisinart). Put in a big bowl.In a blender or food processor, blitz the hell out of the rest of the ingredients.Pour dressing over veg. Keep in fridge (covered) overnight for flavours to meld.Technically a salad, I also put this on baked potatoes and in sandwiches with hummus or mild cheese.This makes a lot: About 16 1/2 cup servings. But it does keep in the fridge for about a week and is great left over.Number of Servings: 16Recipe submitted by SparkPeople user BLAUBLAU.

The nutritional information for Carrot-beet salad is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 84.3

• Total Fat: 6.3 g
• Cholesterol: 0.0 mg
• Sodium: 194.0 mg
• Total Carbs: 6.8 g
• Dietary Fiber: 1.7 g
• Protein: 1.2 g

The dietary needs meet for Carrot-beet salad is Vegan