Make Ahead

Corn,Beet and Carrot Slaw with Ginger InfusedĀ Vinaigrette

August  2, 2011
4 Ratings
  • Serves 4
Author Notes

A few times a week I go to my local health food store and get a fresh juice made from carrots, beets and ginger. I don't have a juicer so I decided to make this into a salad. I make this salad several times a week, its raw, sweet and crunchy with a little bit of bite from the ginger. I used baby beets and carrots and tri-color corn. You feel good after you eat it, knowing that you ate something thats not only tasty but very good for you. —sdebrango

What You'll Need
  • The night before
  • Approximately 2 inch piece of ginger peeled and grated
  • 1 bunch baby beets washed and peeled
  • 1 bunch small or young carrots, washed and peeled
  • 1/4 cup rice wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon dijon mustard
  • salt and pepper to taste
  • Putting it all together
  • 3 ears corn, kernels removed
  • salt and pepper to taste
  1. The night before
  2. Add the grated ginger to the rice wine vinegar, olive oil, mustard, salt and pepper. Place in a jar shake or stir and let sit for an hour.
  3. While the vinaigrette is sitting, start prepping the carrots and beets. Wash and peel. Grate the beets into a bowl, then shave the carrots. When the vinaigrette is ready strain to remove the ginger (or you can keep it in if you wish) and pour over your beets and carrots. Cover and refrigerate overnight.
  1. Putting it all together
  2. When you have removed the kernels from the corn (don't throw the cobs away, save in ziplock bag) add the corn kernels to the marinated beets and carrots, toss together and serve.
Contest Entries

See what other Food52ers are saying.

  • EmilyC
  • wssmom
  • fiveandspice
  • hardlikearmour
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

6 Reviews

EmilyC August 3, 2011
What a unique salad -- looks great!
wssmom August 2, 2011
this is so for dinner tomorrow night!
wssmom August 7, 2011
It was lovely!! I scored some multi colored carrots at the farmer's market and it was a visual knockout!
fiveandspice August 2, 2011
Very creative indeed! Sounds tasty.
hardlikearmour August 2, 2011
This is really creative! Have you tried it with golden or chioggia beets?
hardlikearmour August 2, 2011
When you cook the chioggia they lose their "bulls-eye" pattern, but I'm thinking in this application they'd retain it which could look cool. I have seen them at WF and have grown them in the past.