Carrot and Beet Salad

Mayte Rueda
This nutritious salad, full of color and very economical, will get you out of trouble; it's perfect as a side dish or for any day of the week. This fresh salad recipe contains carrot, beet, apple, and candied pumpkin seeds, accompanied by an orange and chili dressing.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 cup sugar, for the caramelized pumpkin seeds
  • 1 cup water, for the caramelized pumpkin seeds
  • 1 cup pumpkin seeds, for the caramelized pumpkin seeds
  • 1 teaspoon vanilla essence, for the caramelized pumpkin seeds
  • 1 cup carrot, cut into strips
  • 1 cup beet, cut into strips
  • 2 apples, cut into wedges
  • 1 cucumber, sliced
  • 1 cup orange juice
  • 3/4 cups olive oil
  • 1/4 cups white vinegar
  • 1 tablespoon mustard
  • 1 tablespoon chile powder
Preparation
10 mins
10 mins
Low
  • In a skillet, heat the sugar with water, cook for 5 minutes or until caramel forms, add the pumpkin seeds, vanilla extract, and cook for 2 more minutes. Let cool and set aside.
  • For the vinaigrette, blend the orange juice, olive oil, vinegar, mustard, and chili powder.
  • Serve the vegetables and apple in a bowl, add the cucumber slices, and accompany with the dressing. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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