Food Service Version:

Grated Beet and Carrot Salad

Yield: 100 ¼ cup servings

Ingredients:

2 lbs beets (we recommend Chioggia or Golden)

1 ½ lbs cabbage

1 ½ lbs carrots

1 cup sunflower seeds

4 apples, cubed (optional)

¼ fresh-squeezed lemon juice or ⅛ cup of bottled lemon juice (optional)

Dressing:

1 cup olive oil

5 Tbsp. cider vinegar

3 Tbsp. honey

2 ½ tsp. fresh grated ginger or 1 tsp. dried ginger

2 ½ tsp. dijon mustard

1 ¼ tsp. garlic, minced

salt and pepper, to taste

Directions:

1. Clean and grate vegetables, keeping beets separate. There is no need to peel, just scrub! To save time, you can shred the vegetables using a food processor.

2. Mix together dressing ingredients.

3. Add dressing to vegetables.

4. Mix in beets last.

5. Let sit 1 hour before serving.

Variation:

Substitute in other root vegetables: celeriac, parsnip, radish, rutabaga, turnip

Source: VT FEED “A Guide for Using Local Food in Schools”, edited by GMFTS

Home Version

Grated Beet and Carrot Salad

Yield: 4-6 servings

Ingredients:

2 beets

2 carrots

1 cup shredded cabbage

Dressing:

6 Tbsp. olive oil

2 Tbsp. cider vinegar

2 tsp. honey

1 tsp. fresh grated ginger or ⅓ tsp. dried ginger

1 tsp. dijon mustard

½ tsp. garlic

salt and pepper, to taste

Directions:

1. Clean and grate vegetables, keeping beets separate. There is no need to peel, just scrub! To save time, you can shred the vegetables using a food processor.

2. Mix together dressing ingredients.

3. Add dressing to vegetables.

4. Mix in beets last.

5. Let sit 1 hour before serving.

Variation: You can use whichever vegetables you have on hand (for example, beets and parsnips) with the same dressing.

Source: VT FEED “A Guide for Using Local Food in Schools”, edited by GMFTS