Raw Beet, Carrot and Apple Salad with Ginger-Lime Dressing
8 servings (makes about 4 cups), Healthy
This jewel-toned salad makes a great accompaniment for your Iftaar during Ramadan. Try it the next time you are preparing your Iftaar or Suhoor meal.
MAKE AHEAD: The combined salad ingredients and the dressing can be refrigerated, separately, a day in advance. Re-whisk the dressing before using.
Adapted from a recipe on the Crossroads Community Food Network website.
Ingredients
3 to 4 tablespoons fresh lime juice (from 1 or 2 limes)
1 tablespoon honey (may substitute coconut nectar)
One 2 1/2-to-3-inch piece peeled ginger root, finely grated (1 tablespoon)
1 to 3 tablespoons extra-virgin olive oil
2 to 3 medium golden or red beets, peeled and grated (1 3/4 cups)
About 3 medium carrots, scrubbed well and grated (1 3/4 cups)
2 medium Gala apples, peeled, cored and grated (1 3/4 cups)
Steps
Whisk together the lime juice (to taste), honey and ginger in a liquid measuring cup. Gradually drizzle in the oil (to taste), whisking constantly to form an emulsified dressing.
Toss together the beets, carrots and apples in a mixing bowl. Pour in the dressing and toss to coat and distribute evenly.
Nutrition | Per serving: 60 calories, 0 g protein, 12 g carbohydrates, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 35 mg sodium, 2 g dietary fiber, 9 g sugar
