Beet and Carrot Salad with Basil and Raw Apple Cider Vinegar

Beet and Carrot Salad with Basil and Raw Apple Cider Vinegar

This week’s Santa Fe Farmers’ Market CSA Bag is loaded with pure deliciousness!

  • CARROTS
  • BUNCHED ONION
  • RED BEETS
  • GREEN ZUCCHINI
  • SALAD MIX
  • LETTUCE HEADS
  • GENOVESE BASIL
  • CHERRIES

Our easy Market Fresh Cooking Recipe comes from Heather Resler on cookituppaleo.com.

This Beet and Carrot Salad with Basil and Raw Apple Cider Vinegar is fast (10 minutes), delicious, nutritious and you can pick up almost all of it at the market right now!

Ingredients

  • beet – 2 cups grated
  • carrot – 1-1/2 cups grated
  • onion – 1/2 cup sliced
  • apple – 2 tablespoons grated
  • fresh basil – 2-3 tablespoons minced
  • raw apple cider vinegar – 2 tablespoons
  • extra-virgin olive oil – 3 tablespoons
  • garlic – 1 clove, minced
  • salt – to taste

Instructions

  1. Place the grated beets in a large bowl.
  2. In another bowl, combine the carrots, onions, apple, and basil.
  3. In a small bowl, whisk together the oil, vinegar, garlic, and salt. Pour half the dressing over the beets and half over the carrot mixture.
  4. Carefully toss the beets and carrot mixture together.