+
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.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

10 Trader Joe’s Products Nutritionists Swear By (Including Snacks!)
Guides

10 Trader Joe’s Products Nutritionists Swear By (Including Snacks!)

by Anna Hecht | It’s easy to beeline right for the peanut butter cups and frozen food at Trader Joe’s (not to mention...

Friday Fish Fry Recipes From Around the World for Lent
Recipe Round-Ups

Friday Fish Fry Recipes From Around the World for Lent

by Daphne Chen | Calling all seafood lovers! Whether or not you observe Lent, you'll want to try these delicious fried...

Sonoko Sakai Wants to Teach You About Real Japanese Home Cooking
Table Talk Podcast

Sonoko Sakai Wants to Teach You About Real Japanese Home Cooking

by Hana Asbrink | Welcome to Chowhound's Table Talk podcast, where Executive Editor Hana Asbrink chats with some of...

This Pineapple Upside-Down Cake Comes with a Poignant Story
Food News

This Pineapple Upside-Down Cake Comes with a Poignant Story

by Amy Schulman | In the many decades that journalist and activist Toni Tipton-Martin watched the media cover African...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.