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.

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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.
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