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.

Would You Live in a Treehouse?

A treehouse can be an ideal office space, vacation rental, and way of reconnecting with your youth.

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

Would You Live in a Treehouse?

A treehouse can be an ideal office space, vacation rental, and way of reconnecting with your youth.

Video

Pittsburgh: 'Better Than You Thought'

How Steel City became a bikeable, walkable paradise

Video

A Four-Dimensional Tour of Boston

In this groundbreaking video, time moves at multiple speeds within a single frame.

Video

Who Made Pop Music So Repetitive? You Did.

If pop music is too homogenous, that's because listeners want it that way.

More in Health

Just In