- Most Helpful
- Highest Rating
what's not to like?
this was easy and good tasting i used canned beet chunks and shredded carrots nice salad zaar tour 6
We really enjoyed this salad. I shredded the beets and carrots in the food processor, so this was almost no work to put together. I skipped the cilantro and added some ground corriander instead. Wonderful and this is 0 WW points-- another bonus! Thanks for sharing!
I've made this about a dozen times. Additions I've made are slices of fried tofu, red onion, sesame seeds and fresh tomatoes are really nice too. cheers for posting
I had to use canned beets, because the beets at the store didn't look to happy! This turned out really well none the less...I cannot wait to make them with raw beets too! I will update once that happens!
I'm so happy to find this recipe on Zaar. When I lived in France I had an elderly friend who used to eat a shredded beet/carrot/garlic salad every night. When I visited he would always set a plate of it in front of me -- I know why he was so fond of it; it's addictive. Fresh, crunchy and oh-so-tasty.
I really loved this salad. I made if for a dinner party, and everyone said it was great. It looked really fancy & impressive on the table too. Given how healthy this is, I'll be making it again. I agree that it makes more than 6 servings. I made the recipe exactly as stated. If you are serving other side dishes plus a main course, I would say this serves 10-12. If this is your entree, then 6 servings might be correct. Also, if you have never cooked with beets, you make want to wear disposable gloves since the beets will turn everything red that touches them...including your hands (but it washes out easily with soap & water).
I am with toni, this is a very interesting take on beet salad. We really enjoyed it. It does need to chill thoroughly before serving. This allows the flavors to blend. I scaled the recipe to 2 servings and actually got 3 generous servings.
This was such a delightful salad. Using raw beets created a unique flavor that is more earthy and crunchy than your typical beet salad. The cilantro and garlic complemented that all so well making it tasty and delicious. Thought the rice vinegar was the right acid and a regular white vinegar would have been far too sharp. This makes a huge amount of salad, I scaled this down to 2 servings and it made about 3-4 cups. Will certainly make again. Thanks!