Food & Cooking Recipes Quick & Easy Recipes Shredded Beet and Carrot Salad 4.7 (3) 3 Reviews By Shira Bocar Shira Bocar Shira is a New York City-based editor and former food and entertainment editor for MarthaStewart.com. Shira has nearly two decades of experience in publishing, with culinary expertise acquired from the Culinary Institute of Education. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 15 mins Total Time: 15 mins Servings: 6 Beets, which are rich in folic acid and vitamin C, are the primary ingredient of this simple salad. Cook Mode (Keep screen awake) Ingredients ¼ cup fresh lemon juice 1 tablespoon extra-virgin olive oil 1 tablespoon honey ¾ teaspoon ground cumin ½ teaspoon ground coriander ¼ teaspoon ground cinnamon 1/8 to 1/4 teaspoon cayenne pepper Coarse salt 1 pound raw beets, peeled 2 carrots, peeled ⅓ cup coarsely torn fresh parsley Directions In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 teaspoon salt. In a food processor fitted with the shredding disk, shred beets then carrots. Add to bowl along with parsley, and toss to combine. Originally appeared: Everyday Food, September 2004 Rate It PRINT