Shredded Carrot and Beet Salad

This is a fantastic recipe and very easy to make and keep on hand for a couple of days. This is from "The Cancer-Fighting Kitchen Cookbook." Serves 4

2 tablespoons freshly squeezed orange juice

2 teaspoons freshly squeezed lemon juice

2 teaspoons extra-virgin olive oil

1/2 teaspoon minced fresh ginger

1/4 teaspoon sea salt

1 cup peeled and shredded carrot

1 cup peeled and shredded red beet

2 tablespoons chopped fresh mint.

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

Prep time: 10 minutes

Storage: Store in an airtight container in the refrigerator for 3 to 5 days.

For complete nutrient content click HERE.
Exchanges: 1 1/2 Vegetable; 0 Fruit; 1/2 Fat.