Crunchy Beet and Carrot Salad


November 15, 2016 By:
Tagged: Walnuts Walnuts. Vegan Vegan. Onions Onions. Gluten-Free Gluten-Free. Carrots Carrots. Healthy Lunch Healthy Lunch. Healthy Healthy. Food Lion Food Lion. Nuts Nuts. 30 Minutes or Less 30 Minutes or Less. Beets Beets. Lunch Lunch. Salads Salads. Nuts Nuts. Carrots Carrots. Vegetarian Vegetarian.
Prep:
20 minutes
Cook:
N/A
Serves:
6
This salad wins the award for prettiest salad. Beets and carrots can stand up well to the vinaigrette and won't get soggy sitting in it. In fact, the whole salad will taste better! The walnuts add a rich crunch.

Ingredients

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Directions

  1. Whisk vinegar with salt, until salt dissolves then, add in horseradish and mustard and whisk until smooth. Drizzle oil into mixture in a steady stream and whisk as you go to create an emulsion. Set dressing aside.
  2. Slice peeled beets and carrots into thin strips or small, thin pieces (shape doesn't matter, but you do want to cut the vegetable pieces to similar size). Toss with green onions, then toss well with dressing. Just before serving, toss with toasted walnuts.