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.

Join the Discussion

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

Please note that The Atlantic's account system is separate from our commenting system. To log in or register with The Atlantic, use the Sign In button at the top of every page.

blog comments powered by Disqus

Video

What LBJ Really Said About Selma

"It's going to go from bad to worse."

Video

Does This Child Need Marijuana?

Inside a family's fight to use marijuana oils to treat epilepsy

Video

A Miniature 1950s Utopia

A reclusive artist built this idealized suburb to grapple with his painful childhood memories.

Video

Why Principals Matter

Nadia Lopez didn't think anybody cared about her school. Then the Internet heard her story.

More in Health

Just In