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Beet and Carrot Salad with Ginger Dressing

A light, fresh salad with a bold ginger dressing. 

Prep Time 45 minutes
Total Time 45 minutes
Servings 8
Calories 191 kcal


  • 1 cup orange juice
  • 2 tablespoons grated ginger
  • juice of 1 lemon
  • 1 teaspoon salt
  • 6 small/medium beets peeled
  • 6 carrots peeled
  • 4 oranges navel or mineola, peeled and cut into segments
  • 1 can chickpeas drained
  • 1/2 cup cooked wild rice or black rice
  • 1 handful kale optional


For the Dressing:

  1. In a small bowl, mix the orange juice, ginger, lemon juice, and salt. Set aside in the refrigerator overnight.

For the Salad:

  1. In a food processor, place the grating blade. Grate the beets and carrots in batches, being careful not to overfill the bowl of the food processor, and then set aside in a large bowl or food storage container.
  2. Add the oranges, chickpeas, rice, and kale to the bowl with beets and carrots.

  3. Add the dressing, and combine well.
  4. Set aside for at least 1-2 hours to let the flavors combine. If waiting longer than 1 hour, store in the refrigerator until ready to serve.