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Shredded Beet Carrot Carousel Salad

Posted Apr 22 2009 11:20pm

Shredded Beet Carrot Carousel Salad

Here is a refreshing salad that is a great starter for a summer dinner or a single serving. Whether you are entertaining for guests or making a meal for yourself, you can prepare all the components in advance. Then all you will have to do is assemble the layers of the dish minutes before serving.

The key to the pulled together look of this salad is the use of single serving ring molds, like what I recently purchased from Sur La Table store in Pasadena, CA. I checked the site and it appears they didn’t feature the ring molds, so the photo to the left serves as a visual example of the type used.

Shredded Beet Carrot Carousel Salad

Purple, red, white, and yellow carrots make gorgeous alternatives to standard orange carrots, and in place of red beets, pretty golden or Chioggia beets would make an eye-appealing stand-in. The ingredient quantities in this recipe can easily be doubled, or more, for larger servings.

1 medium red beet [about 1 cup], peeled and shredded
3 - 4 carrots [about 1 cup], peeled and shredded
½ cucumber, sliced paper-thin
¼ small onion, peeled and minced
4 tablespoons fresh lemon juice
4 tablespoons extra virgin olive oil
Salt and pepper, to taste
5 – 6 sprigs fresh dill, reserve a few sprigs for garnish

Rinse and peel the beets and carrots. Set up a food processor with the grater blade attachment. Cut the beets into small wedges that can fit through the food processor for shredding. Shredded the beets. Add the shredded beet to a small mixing bowl and set aside.

Rinse the food processor bowl and attachments before proceeding to shred the carrots. Shred the carrots. Place the shredded carrots into a separate small mixing bowl and set aside.

Slice the cucumber into paper-thin slices or as thin as possible. Place the cucumber slices in a bowl and set aside. Mince the onions and add half to the beets; the other half to the carrots.

In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt and pepper to taste. Add 1/3 of the dressing to the bowl of beets, carrots, and cucumbers. Stir to coat and let marinate for 15 minutes or longer.


Place a 1 ¾ x 3 ½-inch ring mold in the center of a serving plate. Carefully fill the ring mold layering it with about ½ cup of the shredded beets, and then the sliced cucumbers. Press down firmly on the cucumber to pack down the two layers. Continue layering with the fresh dill sprigs, then the shredded carrots, and press down firmly. Let set for a minute or two, and then carefully lift to remove the ring mold. Garnish with sprigs of dill. Serve immediately.

Serves 2

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