# Beet and Carrot Salad

*Savor the Simplicity of Raw*

By [Plant-Based](https://paragraph.com/@plant-based) · 2024-04-21

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![](https://storage.googleapis.com/papyrus_images/2b28ed2768a3f7b6064eb36054216102.png)

**Ingredients:**  
2 medium-sized carrots, peeled and grated  
1 medium-sized beet, peeled and grated  
1 clove garlic, minced (using a garlic press for fine texture)  
1 tablespoon olive oil  
Juice of half a lemon  
2 tablespoons finely chopped parsley  
Salt and pepper, to taste

**Instructions:**  
1\. In a large salad bowl, add the grated carrots and beets.  
2\. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, salt, and pepper.  
3\. Pour the vinaigrette over the grated vegetables in the salad bowl. Toss well to ensure all the ingredients are evenly coated with the dressing.  
4\. Refrigerate the salad for 30 minutes before serving to allow the flavors to meld together.

**About Raw Eating:**  
Embracing raw foods, like in this vibrant salad, maximizes your intake of essential nutrients and enzymes often lost during cooking. Raw beets and carrots are packed with fiber, vitamins, and antioxidants that support digestion and overall health. This simple, raw dish not only bursts with natural flavor but also offers a colorful boost to any meal.

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![](https://storage.googleapis.com/papyrus_images/aea7d22ced4edc6c4252c80e1071f4d5.png)

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*Originally published on [Plant-Based](https://paragraph.com/@plant-based/beet-and-carrot-salad)*