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Carrot and Beet Salad with Balsamic Vinaigrette Recipe

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This recipe for Carrot and Beet Salad with Balsamic Vinaigrette, by , is from The Crouch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Skyler Crouch


1╝ lb carrots, trimmed
1 bunch beets (about 1╝ lb) trimmed, peeled, and halved
small punch of parsley or watercress, chopped
6 T extra virgin olive oil
3 T balsamic vinegar
1 garlic glove, crushed
╝cup unsalted sunflower or pumpkin seeds
1 tsp soy sauce
salt and black pepper for taste

1. Coarsely grate the carrots and beets. Combine.

2. For the vinaigrette, put the oil, vinegar, and garlic in a screw-top mason jar, put the lid on tightly, and shake to blend.

3. Gently heat 1 tsp of olive oil in a small frying pan and toast the seeds for 3-4 minutes over medium heat, stirring frequently to prevent burning. Add the soy sauce at the end of cooking.

4. Add the parsley to the carrots and beets. Shake the vinaigrette again, pour over the vegetables, ten season to taste. Toss the salad gently, scatter the toasted seeds over the top, and serve.




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