Shredded Carrot and Beet Salad

1. 1

   Whisk the orange juice, lemon juice, olive oil, ginger, and salt together until thoroughly combined.

2. 2

   Put the carrots in a mixing bowl, drizzle with half of the dressing, and toss until evenly coated.

3. 3

   Place the carrots on one side of a shallow serving bowl.

4. 4

   Put the beets in the mixing bowl, drizzle with the remaining dressing, and toss until evenly coated.

5. 5

   Place the beets in the serving bowl next to the carrots for a beautiful contrast of red and orange.

6. 6

   Top with the chopped mint before serving.

7. 7

   Store in an airtight container in the refrigerator for 3 to 5 days.

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   (per serving)

9. 9

   Calories: 50

10. 10

    Total Fat: 2.5g (0.4g saturated, 1.7g monounsaturated)

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    Carbohydrates: 7g

12. 12

    Protein: 1g

13. 13

    Fiber: 2g

14. 14

    Sodium: 195

15. 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.)

17. 17

    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.

* Per serving · 4 servings · Values may vary.