Name: Beet and Carrot Salad with Citrus Vinaigrette
Prep time: 15 min
Ingredients: 4 cups rocket; 1 cup grated beet; 1 cup grated carrot; 1 cup alfalfa sprouts; 1 cup chickpeas (cooked or canned); ¼ cup feta cheese; ½ cup sunflower seeds; 1 tbsp dijon mustard; 2 tbsp honey; 1 clove garlic; ¼ cup orange juice; ¼ cup liquid coconut oil

This beet and carrot salad with citrus vinaigrette is an amazing liver cleansing summer salad. The orange, honey, garlic, and Dijon vinaigrette is the perfect light and refreshing dressing for this beetroot and carrot salad.

The natural sweetness from the fresh-squeezed orange juice and honey blends into a beautiful creamy citrus vinaigrette with cold-pressed liquid coconut oil.

The addition of basmati rice and chickpeas turns this beet and carrot salad with feta into a light dinner meal or a side summer salad to complement BBQ food.

But really you can enjoy this beetroot and carrot salad any time of the year!
I love to prep healthy chickpea buddha bowl lunches with this beetroot and carrot salad.

This is also a great liver cleansing salad for liver detox and a sluggish gallbladder as rocket greens are bitter greens which help to cleanse the liver while beetroot is one of the best gallbladder cleansing superfoods.

A healthy liver and gallbladder are crucial for daily detoxification of the body and enjoying this summer salad recipe with alfalfa sprouts, rocket, beets, and carrots are nothing short of nutritious.

For me, a delicious healthy salad is all about the dressing and this honey citrus vinaigrette is another one of my favorite zesty and naturally sweet summer salad dressing

How to make the beet and carrot salad with an orange citrus vinaigrette

To make the beetroot and carrot summer salad recipe, in a big bowl layer the vegetables on top of the rocket leaves and sprinkle with feta and roasted sunflower seeds, then serve with a side of chilled basmati rice (optional) and citrus vinaigrette.

To make the honey citrus vinaigrette simply combine all the ingredients for the salad dressing into a wide mouth mason jar and use an immersion blender to make the citrus vinaigrette super creamy!

Beet and Carrot Salad with Citrus Vinaigrette

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Prep Time 15 mins

Course Salad

Cuisine American

Servings

Equipment

grater
immersion blender

Ingredients

4 cups rocket
1 cup grated beet
1 cup grated carrot
1 cup alfalfa sprouts
1 cup chickpeas cooked or canned
¼ cup feta cheese
½ cup sunflower seeds
1 tbsp dijon mustard
2 tbsp honey
1 clove garlic
¼ cup orange juice
¼ cup liquid coconut oil

Instructions

Beet and Carrot Salad
Grate the beetroot and carrot
In a large bowl layer rocket, beetroot, carrot, chickpeas,
Top the salad with alfalfa sprouts, feta cheese and sunflower seeds
Citrus Vinaigrette
Measure dijon mustard, honey, garlic, orange juice and liquid coconut oil into a mason jar
Blend the orange citrus vinaigrette using an immersion blender