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Home Cooking

Carrot Beet Salad

Chris VR | Aug 8, 200505:26 PM     3

This went over really well at a BBQ this weekend. Sorry about the weird measurements but I got it off of Google and just did a bit of work to try to translate it to something I could work with. Don't leave out the pineapple juice- it's necessary for the right balance of flavors.

300g (~9 oz) shredded carrots
425g (~15oz) shredded or thinly julienned beets
230g (~7 oz or 1/2 can) chickpeas, drained and rinsed
a handful or two of raisins
4 tbsp olive oil
3 tbsp raspberry vinegar
4 tbsp pineapple juice

PREPARATION:

1. Combine all the ingredients, ideally the day before you'll be serving.
2. Keep chilled until ready to eat.

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