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Whisk the orange juice, lemon juice, olive oil, ginger, and salt together until thoroughly combined.
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Put the carrots in a mixing bowl, drizzle with half of the dressing, and toss until evenly coated.
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Place the carrots on one side of a shallow serving bowl.
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Put the beets in the mixing bowl, drizzle with the remaining dressing, and toss until evenly coated.
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Place the beets in the serving bowl next to the carrots for a beautiful contrast of red and orange.
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Top with the chopped mint before serving.
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Store in an airtight container in the refrigerator for 3 to 5 days.
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(per serving)
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Calories: 50
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Total Fat: 2.5g (0.4g saturated, 1.7g monounsaturated)
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Carbohydrates: 7g
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Protein: 1g
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Fiber: 2g
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Sodium: 195
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15
When it comes to antioxidants, including the carotenoids so prevalent in orange fruits and vegetables, experts pretty much sing the same song: Generally speaking, the right way to go is to cast a wide net instead of focusing on a single antioxidant.
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(This is their way of saying dont turn into a rabbit and consume so many carrots that you turn orange from a beta-carotene megadose.)
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Nutritionist Suzanne Dixon notes, Individual, isolated carotenoids dont tend to provide a whole lot of benefit.
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You should get the whole food, preferentially.
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Getting a lot of different carotenoids in the diet, I believe, is a very, very good biomarker of general healthy eating behavior.
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Those people tend to do better in terms of disease risk across the board.
