Servings: 4
Calories: 140kcal
Ingredients
- 3 cup raw beets (about 3 to 4 medium beets)
- 1 medium onion diced, peeled, and grated
- 2 cups carrots shredded (about 2 medium carrots)
- 1 lime juiced
- 1 ripe avocado halved and pitted
- 2 garlic cloves peeled and pressed
- 1 tsp basil
- 2 tbsp apple cider vinegar
Instructions
- Cut the ends off each beet. Then peel the skin off of each beet.
- Cut the beets into pieces and place them into a food processor with a shredding blade and set the beet shreds aside.
- Cut the top and end off of each carrot, then chop them into small pieces and place them into a processor to be shredded and set them aside.
- Next, make the dressing. In a food processor place the avocado and blend for about until soft. About 60 seconds. You may need to stop halfway and break up the pieces so they blend evenly.
- Add the lime juice, apple cider vinegar, garlic, basil, and continue blending for about 3 minutes or until well blended and set aside.
- In a large bowl add the shredded beets, carrots, onion, and mix together.
- Top the beet mixture with the avocado dressing and blend well
- Refrigerate to marinate the flavors for at least 30 minutes or as long as overnight, and serve.
Video
Notes
You might want to wear gloves when peeling and beets to prevent your hands from turning pink.
The flavors marinate better when left in the fridge. So if you have time try to let the salad sit in the fridge overnight.
*Nutritional information is estimated using Nutrifox nutrition label maker*
Nutrition
Calories: 140kcal
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