Carrot and Beet Salad

This low-calorie fiber packed salad makes a great addition to large gatherings. The dressing is light and refreshing with a hint of cilantro and mint.



4 medium organic beets
4 medium organic carrots, peel and dice
1 medium size onion, finely sliced
1/4 cup (60 mL) gluten free organic apple cider vinegar
1/4 cup (60 mL) extra virgin olive oil
ΒΌ cup (60 mL) chopped organic fresh cilantro
2 Tbsp (30 mL) chopped organic fresh mint
1 tsp (5 mL) pure maple syrup
Sea salt and gluten-free, organic ground black pepper to taste


Cook beets in water approximately half an hour or until you can pierce the beet with a toothpick. Drain the water and chill. Once the beets have cooled peel and thinly slice
Cook carrots in water for 2 minutes and then drain
For the dressing whisk all the ingredients together.
Add dressing to beets and carrots and gently stir until all vegetables are well covered with the dressing. Refrigerate overnight for best results.
To serve bring the salad to room temperature and stir.

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