Beet and Carrot Salad

5 from 2 votes

Raw beet carrot salad with a honey dijon apple cider vinaigrette recipe. This healthy side dish has shredded beets, spiralized carrots, and kale with an option additional of almonds for an added crunch. Serve cold.

Prep Time5

Total Time5

Course: Side Dish

Cuisine: American

Servings: people

Calories: 76kcal

Author: Randa Derkson

Ingredients

2 beets julienned
2 carrots julienne
1 cup kale shredded

Vinaigrette

2 tbsps apple cider vinegar
2 tbsps dijon mustard
1 tbsp olive oil
2 tsps raw honey
sea salt and pepper to taste

Optional

1/2 cup slivered almonds

Instructions

Add the vinaigrette ingredients into a mason jar, shake until mixed.
Combine all ingredients in a large bowl. Mix until evenly coated.

Notes

The longer this recipe "marinates" the better.

Cover the bowl and refrigerate for a few hours before serving, if possible.

If you wish the vinaigrette to be a little sweeter add extra honey.

Container Counts

You can totally add this to your 21 Day Fix plan or if you're following Ultimate Portion Fix. Here's the breakdown:

For the whole recipe: 3 greens, 2 blue, 3/4 tsp.

Per serving: 3/4 green, 1/2 blue (almonds).

If you want to add chicken or steak, add 1 red per serving.

Nutrition