Beets + Carrots = No more boring salads!
This week I decided to pair up these root veggies for some color on my salads. Shredded carrots are a pretty standard topping for a green salad, but add some shredded beets and you have added a pop of vibrant color along with four times the protein of carrots and twice as much potassium! Carrots are no slouch, however because they’ll give you twice as much Vitamin A as you need in a day and are lower in carbs than beets. Paired up, these two colorful veggies make some nutritious eye candy for your lettuce!
So, I know that this isn’t really a recipe, buuuuuuuuut sometimes just an idea from someone else will spark inspiration and get you thinking outside of your routine.
However you shred your carrots, be it box shredder or food processor, shred your beets the same way. WARNING: Beets are so messy! I like to put a paper towel or a cutting board under the surface that I am working on so that clean-up is a bit easier. Use equal parts of carrots and beets for the perfect look!
I am thinking of trying the combo out in other dishes as well. Wherever you use shredded carrots you could sub these “salad sprinkles” instead for a new twist.
I will share with you the salad that I made using these “salad sprinkles”. Try it out and let me know what you think!
Pineapple Salad with Salad Sprinkles
1 head Romaine lettuce, chopped to your liking
1 cup of pineapple chunks or tidbits
1 cup Salad Sprinkles (equal parts shredded carrots and beets)
2 T of citrus vinegar* (I use Trader Joe’s Orange Muscat Champagne Vinegar)
*If you don’t have any citrus vinegar you could use pineapple juice or orange juice
Gently toss the ingredients together and enjoy!
Once you have tried the salad, let me know if these “salad sprinkles” end up in any other recipes you make this week. I’m thinking stir fry, chili, or even a quick bread…. The possibilities are endless.