Julienned Beet, Broccoli Stem and Carrot Salad

by jennifer on August 9, 2011

From Clean Food by Terry Walters

1 raw golden beet, peeled and julienned (you could use a red beet, but it will color the dish)
3 raw broccoli stems, peeled and julienned
2 carrots, julienned
1/2 cup raisins
1/4 cup chopped fresh parsley or cilantro
1 cup chopped toasted cashews

Dressing:
1 small shallot, minced
1 TBLS lemon juice
2 TBLS maple or honey mustard
2 TBLS brown rice syrup
1/2 cup extra virgin olive oil
1/4 tsp sea salt
Freshly ground black pepper

Procedure:
1. Combine beet, broccoli stems, carrots, chickpeeas, raisins, and parsley or cilantro in a large bowl.
2. In a separate bowl, combine dressing ingredients with whisk or handheld blender.
3. Pour dressing over vegetables, toss to combine, top with toasted cashews and serve.

Serves 6

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