Beet and Carrot Salad with Balsamic Vinagrette

Nature's Cuisine

Get down to your local farmers market and grab a bunch of beets and spring onions for this incredible salad!  Loaded with vitamins and minerals and packs a punch in the taste department too!

  • 2 carrots, grated
  • 1 bunch beets, grated
  • 1 spring onion, thinly sliced
  • Handful of fresh Italian parsley
  • 6 T. olive oil
  • 3 T. balsamic vinegar
  • 1/4 c. pumpkin seeds
  • 1 tsp. Tamari (natural soy sauce)
  • Salt & Pepper

Grate the veggies.  Mix the oil and vinegar.  Pour over beets and carrots.  Toast the pumpkin seeds in a pan for about 3 – 5  minutes, adding soy sauce at the end.  Add the parsley and seeds to the beet mixture.  Salt and pepper to taste.

Need some reasons to include beets in your diet?  Okay, here they are!

*One cup of raw beets is high in carbohydrates and low in fat. It contains phosphorus, sodium, magnesium…

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