Shredded Carrot and Beet Salad

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

This vibrant side dish spiked with citrus and mint is packed with cancer-fighting nutrients.


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



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