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Ingredients1 d 50 m servings 139 cals
Original recipe yields 12 servings
- Place whole beets in a pot and cover with water. Bring water to a boil, cover the pot, reduce heat to medium-low, and cook until beets are tender, about 30 minutes.
- Place carrots in a microwave-safe dish and cook on high until firm but tender, about 6 minutes. Place carrots in a colander under cold water to stop the cooking process, 3 to 5 minutes. Remove peels and discard; cut beets into thin slices.
- Whisk cider vinegar, sugar, ginger, orange zest, dill, sea salt, garlic powder, mustard, and black pepper together in a microwave-safe bowl until sugar and salt dissolve. Whisk oil into cider dressing mixture. Microwave dressing on high for 2 minutes; whisk again.
- Combine beets, carrots, and onions together in a large container; pour dressing on top and mix well. Cover the container and refrigerate for at least 24 hours before serving.
Per Serving: 139 calories; 6.3 g fat; 19.4 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 271 mg sodium. Full nutrition