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Shredded Beet & Carrot Salad


1 pound carrots, scrubbed clean
1 pound Choiggia beets, peeled
4 cloves garlic, finely minced
6 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
¼ teaspoon sea salt
¼ teaspoon ground black pepper
½ cup olive oil
½ cup toasted sunflower seeds
¼ cup cilantro or parsley


  1. Grate the carrots and beets or shred in a food processor. Add to a large bowl.
  2. In a small bowl mix the garlic, balsamic vinegar, Dijon, salt and pepper. Slowly whisk in the olive oil. Pour over the carrots and beets and toss to mix. Let stand up to 30 minutes before eating.
  3. Top the salad with sunflower seeds and cilantro or parsley before serving.