Food & Cooking Recipes Quick & Easy Recipes Shredded Beet and Carrot Salad 4.7 (3) 3 Reviews By Shira Bocar Shira Bocar Shira is food editor at large for Martha Stewart Living. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 15 mins Total Time: 15 mins Servings: 6 Beets, which are rich in folic acid and vitamin C, are the primary ingredient of this simple salad. Ingredients ¼ cup fresh lemon juice 1 tablespoon extra-virgin olive oil 1 tablespoon honey ¾ teaspoon ground cumin ½ teaspoon ground coriander ¼ teaspoon ground cinnamon 1/8 to 1/4 teaspoon cayenne pepper Coarse salt 1 pound raw beets, peeled 2 carrots, peeled ⅓ cup coarsely torn fresh parsley Directions In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 teaspoon salt. In a food processor fitted with the shredding disk, shred beets then carrots. Add to bowl along with parsley, and toss to combine. Originally appeared: Everyday Food, September 2004 Rate It PRINT