New Hampshire Harvest of the Month
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Grated Beet & Carrot Salad

Food Service Version

Yield: 68 2 oz. servings: 1 oz. serving of red/orange vegetable and 1 oz. serving of other (beets) vegetable
Salad Ingredients:
2 1⁄2 lbs beets
2 1⁄2 lbs carrots


Directions:
Honey-Ginger Dressing Ingredients:

1 Tbsp. grated fresh ginger
or 1 tsp. dried ginger
1⁄4 cup honey
1⁄4 cup orange juice
1⁄4 cup lemon juice

1⁄4 cup olive oil

1. Clean and grate vegetables, keeping beets separate. There is no need to peel, just scrub! To save time,
shred the vegetables using a food processor.
2. Mix together dressing ingredients.
3. Add dressing to vegetables.
4. Mix in beets last.

5. Let sit 1 hour before serving.




Home Version



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Questions or suggestions? Contact Stacey Purslow via email.
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CREDITS

© 2018 New Hampshire Harvest of the Month

Poster designs by Kathryn Hansis 

​Website by White Birch Creative
  • Home
  • Get Started
  • Materials
    • September: Broccoli & Cauliflower
    • October: Kale
    • November: Sweet Potatoes
    • December: Winter Squash
    • January: Parsnips
    • February: Cabbage
    • March: Beets & Rutabaga; Maple Syrup
    • April: Carrots
    • May: Mixed Greens
    • June: Herbs and Dairy
    • July: Berries
    • August: Tomatoes
  • Resources
    • Harvest Lessons
    • Reading List
    • Guides
    • Nationwide
    • More
  • About
  • Recipes
  • Shop
  • Farm Fresh