Shredded Carrot and Beet Salad

2 tsp freshly squeezed orange juice

2 tsp freshly squeezed lemon juice

2 tsp extra-virgin olive oil

½ tsp minced fresh ginger

¼ tsp sea salt

1 cup peeled and shredded carrot

1 cup peeled and shredded red beet

2 tbsp chopped fresh mint

Makes 4 servings

Whisk the orange juice, lemon juice, olive oil, ginger, and salt together until thoroughly combined. Put the carrots in a mixing bowl, drizzle with half of the dressing, and toss until evenly coated. Place the carrots on one side of a shallow serving bowl. Put the beets in the mixing bowl, drizzle with the remaining dressing, and toss until evenly coated. Place the beets in the serving bowl next to the carrots for a beautiful contrast of red and orange. Top with the chopped mint before serving.

Recipe from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group,
Berkeley, CA.

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Shredded Carrot and Beet Salad