Quantcast

by christina anania

The holiday season is officially behind us, and while we treasure all the decadent goodness December has to offer, we’re really starting to crave something a little lighter this month – like this Shredded Carrot & Beet Salad, a fresh veggie-forward dish that’s packed with flavor.

The accompanying dressing is another way to bring out the delicious flavors this salad recipe has to offer. And to give the add-on an extra boost, I decided to pour in a scoop of Vital Proteins Collagen Peptides. Not only is it a versatile ingredient in sweet and savory recipes because it’s flavorless and odorless, but it’s also a super easy way to up your collagen intake.

With its combination of carrots, apples and lemon juice, this crisp salad is great to serve on its own or as a side dish for lunch or dinner. Kick off the start of the new year with a salad that’s equal parts pretty and delicious – and effortless to make!

shredded carrot and beet salad

Shredded Carrot & Beet Salad

Ingredients:

  • 2 beets (peeled, shredded)
  • 3 carrots (peeled, shredded)
  • 2 apples (shredded, any type works)
  • ½ lemon (freshly squeezed)
  • ¼ C pumpkin seeds
  • ¼ C hemp seeds 

Dressing Ingredients:

Directions:

  1. In a medium bowl add in the shredded beets, carrots and apples. Mix together until combined evenly. Squeeze in the lemon and add the pumpkin seeds.
  2. In a separate small bowl, add in the avocado oil, honey, Collagen Peptides, apple cider vinegar, and salt and pepper. Whisk together until combined and drizzle the dressing over the salad.
  3. Toss together and enjoy!