Recipe: Carrot and Beet Salad with Toasted Pepitas

This salad of shredded raw carrots and beets with toasted pepitas makes a colorful tangle to brighten a white winter day.

Serves 4

    • 2 medium carrots
    • 3 medium beets
    • 1⁄4 cup olive oil
    • 2 tbsp red wine vinegar
    • 1⁄4 cup pepitas (pumpkin seeds)
    • 1⁄2 tsp salt

Toast the pepitas in a toaster oven or under a broiler until they are browned and crisp. (Once you can smell them, they're done.)

Meanwhile, coarsely grate the carrots and beets using a box grater or a food processor. You should have about 2 cups of beets and 2 cups of carrots.

Toss the beets, carrots, and toasted pepitas with the olive oil, vinegar, and salt.

Presented by

Anastatia Curley is the former Communications Coordinator of the Yale Sustainable Food Project. More

Anastatia Curley is the former Communications Coordinator of the Yale Sustainable Food Project. She now lives in Cambridge, Massachusetts, where she writes, cooks, and caters local and sustainable meals.

The 86-Year-Old Farmer Who Won't Quit

A filmmaker returns to his hometown to profile the patriarch of a family farm

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register.

blog comments powered by Disqus

Video

The 86-Year-Old Farmer Who Won't Quit

A filmmaker returns to his hometown to profile the patriarch of a family farm

Video

Riding Unicycles in a Cave

"If you fall down and break your leg, there's no way out."

Video

Carrot: A Pitch-Perfect Satire of Tech

"It's not just a vegetable. It's what a vegetable should be."

Video

An Ingenious 360-Degree Time-Lapse

Watch the world become a cartoonishly small playground

Video

The Benefits of Living Alone on a Mountain

"You really have to love solitary time by yourself."

More in Health

Just In