Grated Beet Salad
Perfect before, during or for the meal, this fresh, fun salad combines beets, scallions, cabbage, fennel, radishes, cilantro and Ranch Greek Yogurt Veggie Dip.
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Cooking tools:
- Mandoline
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- 1/3 cup Marzetti® Ranch Veggie Dip
- 2 large red or golden beets, peeled
- 2 scallions, slivered
- 2 cups finely chopped cabbage
- 1 small fennel bulb, thinly sliced
- 2 tablespoons chopped fennel fronds (feathery tops of the fennel)
- 6 radishes, thinly sliced and julienned
- 2 tablespoons chopped cilantro
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