Pretty Pink Carrot Salad

Pretty Pink Carrot Salad
Prep time
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Carrot Salad reminds me of summers at my grandmothers. She would make this as a side dish for practically every Saturday lunch we had with her. Having despised vegetables as a kid this was the only way anyone could get me to eat carrots. As summer is starting to wind down now I began craving those Saturday lunches, so I thought I would put my twist on Grandma Ellie's traditional Carrot Salad. I added my not so secret ingredient of beets to switch it up a bit. The beets when combined with the dressing turned the entire dish a lovely shade of fuchsia, hence the name. Why add beets? Simply because I love them, and they happen to be packed full of nutrients. If you haven't given beets a chance before give them a try! I also traded traditional raisins in for currants. I have a texture issue and raisins tend to get soggy when soaked in dressing, where as currants stay nice and crisp. I also added in sunflower seeds for a little salty crunch in every bite.
  • 10 oz bag of Shredded Carrots
  • 1 large Beet Root
  • ⅓ cup of dried Currants
  • ⅓ cup of Sunflower Seeds
  • ½ Cup of Vegenasie (vegan alternative for Mayo)
  • 1 tbsp of Honey
  • 1 tsp of Apple Cider Vinegar
  1. Shred the Beet in a food processor with the grater attachment
  2. In a large bowl combine Beets, Carrots, Currants, and Sunflower Seeds
  3. In a separate bowl mix together Vegenasie with the Honey and Apple Cider Vinegar
  4. Mix together Carrot mixture with dressing until everything is evenly coated
  5. Serve chilled
This is the perfect side dish to serve at Barbecues or Picnics. I also like to turn this into a meal, making it into an all raw veggie wrap by adding a few slices of avocado and rolling it up in a collard leaf.

Beets are a rich source of vitamins and antioxidants. They contain a nutrient called Betaine which improves Liver function, assists in Cardiovascular health, and is also an anti-inflammatory. In Chinese medicine beets not only purify the blood, but they also have a calming effect, reducing stress levels in the body.

Carrots are known for their high source of Vitamin A which improves night vision. They are also high in Beta-Carotene an anti aging Antioxidant. Carrots help to prevent Heart Disease, Cancer, and reduce the risk of Stroke. In Chinese medicine they also help to detoxify and strengthen the connective tissues of the body.

Sunflower Seeds are a nutrient packed bonus! They are very high in Magnesium which helps to treat and prevent muscle cramps and stiffness of the joints. And in Chinese Medicine they are a great Qi booster, and aid in digestion.

And what do you know, those tiny little currants are packed full of Vitamin C and Antioxidants!

So give this recipe a whirl this summer, and let me know how you like my twist on a traditional dish.