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  • Writer's pictureKit

Carrot & Beet Salad


  • 2 tablespoons garlic scapes, chopped (bulb and green part)

  • 1 tablespoon avocado oil

  • 1-2 tablespoons apple cider vinegar

  • 1 tablespoon dijon mustard

  • 1 tablespoon honey 

  • Salt and pepper to taste

  • 2 cups shredded carrots, beets, and cabbage

  • About 2 tablespoons chopped fresh basil and parsley leaves (optional)

  • ¼ cup sunflower seeds (or other seeds/nuts - optional)


  • In a big bowl, combine first 6 ingredients to make dressing, mix well

  • Add shredded carrots, beets and cabbage, herbs and seeds

  • Mix well and adjust taste to your liking

Salad can be made ahead of time (keep in refrigerator until ready to eat).

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