21DSD Recipe: Beet & Carrot Stacked Salad
Beet & Carrot Stacked Salad
grain-free • gluten-free • sugar-free
PREP TIME: 15 minutes
for the dressing:
- juice of 2 lemons
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped fresh cilantro or basil, plus more for garnish
- sea salt and black pepper to taste
- 1 green apple
- 1 large cucumber
- 1 medium beet, peeled and shredded (1 cup)
- 2 large carrots, shredded (1 cup)
Make the dressing: Combine all the dressing ingredients in a small mixing bowl.
Assemble the salads: Slice the green apple thinly into 8 discs, 1/4-inch or thinner. Slice the cucumber on the bias to create 8 ovals with a greater surface area than if you had sliced directly across to make rounds.
On a salad plate, place 2 tablespoons of the shredded beets on top of an apple slice and cover with 1 tablespoon of the dressing. Stack another apple slice on top of the beets, then 2 tablespoons of the carrots and another 1 tablespoon of the dressing. Repeat this process using all of the apple and cucumber slices to make a total of 8 stacks. Serve each person 2 stacks–1 each of apple and cucumber.
**Another way to make this salad is to simply shred both the apple and the cucumber along with the carrots and the beets, then toss all the shredded vegetables and fruit together with the dressing to make a tasty slaw.
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