Grated Beet and Carrot Salad

Food Service version 

Yield

100 1/4 cup servings

Ingredients

2 lbs. beets (we recommend Chioggia or Golden)
1 1/2 lbs. cabbage
1 1/2 lbs. carrots
1 cup sunflower seeds
4 apples, cubed (optional)
1/4 cup fresh-squeezed lemon juice

Dressing Ingredients

1 cup olive oil
5 Tbsp. cider vinegar
3 Tbsp. honey
2 1/2 tsp. fresh grated ginger or 1 tsp. ground ginger
2 1/2 tsp. dijon mustard
1 1/4 tsp. garlic, minced
Salt and pepper, to taste

Directions

1. Clean and grate vegetables, keeping beets separate. There is no need to peel, just scrub your vegetables well! To save time, you can shred vegetables using a food processor.
2. Mix together dressing ingredients. 
3. Add dressing to vegetables, mixing in beets last.
4. Let sit one hour before serving. 

Home Version

Yield

4-6 servings

Ingredients

2 beets
2 carrots
1 cup shredded cabbage

Dressing Ingredients

6 Tbsp. olive oil
2 Tbsp. cider vinegar
2 tsp. honey
1 tsp. fresh grated ginger or 1/3 tsp. dried ginger
1tsp. dijon mustard
1/2 tsp. garlic, minced
Salt and pepper, to taste

Directions

1. Clean and grate vegetables, keeping beets separate. No need to peel, just scrub your vegetables well! To save time, you can shred vegetables with a food processor.
2. Mix together dressing ingredients.
3. Add dressing to vegetables, mixing in beets last.
4. Let sit for one hour before serving. 


Source: VT FEED "A Guide for Using Local Foods in Schools," edited by GMFTS