Shredded Carrot and Beet Salad

  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 0 mins


2tablespoons freshly squeezed orange juice
2teaspoons freshly squeezed lemon juice
2teaspoons extra-virgin olive oil
1/2teaspoon fresh ginger, peeled and minced
1/4teaspoon sea salt or kosher salt
1cup carrot, peeled and shredded
1cup red beet, peeled and shredded
2tablespoons fresh mint, chopped


  1. Whisk the orange juice, lemon juice, olive oil, ginger and salt together until thoroughly combined.
  2. Put the carrots in a mixing bowl, drizzle with half of the dressing, and toss until evenly coated. Place the carrots on one side of a shallow serving bowl.
  3. Put the beets in the mixing bowl, drizzle with the remaining dressing, and toss until evenly coated. Place the beets in the serving bowl next to the carrots for a beautiful contrast of red and orange. Top with the chopped mint before serving.

Used with permission from The Cancer-Fighting Kitchen:  Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery, by Rebecca Katz