Raw Beet and Carrot Salad (AIP, Paleo, Vegan)

I love beets! They are so deliciously good and so good for you! According to Health Impact News, the help lower blood pressure, boost your stamina, fight inflammation, have anti-cancer properties, and provide detox support. Sign me up! So many great benefits in one little root, it's hard to ignore.

Usually I roasted my beets, but decided to do something with them raw. I have thrown raw beets in a smoothie (which is delicious), but the idea of a cold shredded salad sounded great. Also, I was dying to use my new mandolin slicer I got for Christmas from the hubby. So, I combined the shredded beets and carrots to make this delicious raw salad.

Raw Beet and Carrot Salad

Ingredients

• 1 large beet (or 2-3 medium ones)
• 3-4 large carrots
• 2-3 tablespoons of extra virgin olive oil
• 2-3 tablespoons of balsamic vinegar
• 1/4 tsp of salt

Preparation

1. Cut the top and bottom off of the beet(s) and peel. I use a sharp knife to cut of the outer skin. Then cut beet(s) into quarters.
2. Use a mandolin with the smallest blade to shred beets. Alternatively, you can use cheese grater to shred the beet. Place shredded beet(s) into a large mixing bowl.
3. Peel carrots and shred as well using either mandolin or cheese grater and place in mixing bowl with beets.
4. Add balsamic vinegar, extra virgin olive oil, and salt to carrots and beets. Stir to completely combine and coat.

ENJOY! I love this either one its own or as a side to your favorite dish. This salad pairs perfectly with the Cracklin Chicken by Nom Nom Paleo. The salad can be stored into the fridge for up to a week, though it hasn't lasted that long in our house.

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