Beet and Carrot Salad with Citrus Vinaigrette
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.
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