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A bright orange bowl holds grated beet and carrot salad speckled with avocado and toasted walnuts.

Grated Carrot and Beet Salad

A winter salad that celebrates the best of beets and blood oranges. It's a salad fit for the desk lunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Salad
Cuisine American
Servings 6 servings

Ingredients
  

Beet and Carrot Salad

  • 3 beets peeled and shredded
  • 3 carrots peeled and shredded
  • 1/2 cup walnuts toasted
  • 1 cup farro
  • 2 cups water
  • Pinch kosher salt
  • 4 dates pits removed and roughly chopped
  • 2 cups roughly chopped beet greens
  • 1/4 cup finely chopped basil leaves
  • 1 tablespoon finely chopped parsley leaves

Blood Orange Vinaigrette

  • 2 blood oranges zest and juice
  • 1/2 lemon juice zest and juice
  • 1 heaping teaspoon maple syrup
  • kosher salt and pepper to taste
  • 1/4 cup good quality extra virgin olive oil

Instructions
 

  • Bring a large saucepan filled with 2 cups of water to boil. Stir in 1 cup of farro and a pinch of kosher salt. Bring to a boil then reduce to a simmer for 20 minutes until farro is tender to the bite. Set aside to cool.
  • While the farro cooks, peel and grate the beets and carrots. Using a food processor fitted with the shredded/grate blade, grate beets and carrots until shredded. Alternatively, you can use the largest grate on a hand grater to grate the vegetables. Scoop grated vegetables into a large prep bowl and set to the side.
  • Prepare the dressing by first zesting the blood orange and lemon into a small bowl. Add the juice of each along with a teaspoon of maple syrup for just a hint of sweetness. Add in a pinch of kosher salt and pepper before whisking it all together while pour in 1/4 cup of olive oil in a steady stream. Whisk up well incorporated.
  • Give parsley, basil, and beet greens a chop then add them to the bowl with the carrots and beets. Remove the pits of dates and give those a chop before adding them to the same bowl.
  • Once farro is cooked and cooled slightly, using a spoon with a strainer, scoop the strained farro into the bowl with the carrots, beets, dates, and greens. Give it all a gentle toss before pouring in the dressing and tossing all together. Garnish with chopped toasted walnuts and diced avocado.

Notes

For added protein, add in cooked cannellini beans or diced roast chicken. 
This salad works well at room temp or cold. It will also hold up well in an airtight container for up to five (5) days. 
Keyword beet salad, carrot salad, winter salads