Name: BEET & CARROT SALAD
Prep time: 20 min
Ingredients: 2 large beets ((roasted, peeled and julienned)); 3 carrots ((julienned)); 1/2 lb alfalfa sprouts; 12.5 oz canned tuna in water ((drained)); Dressing:; 1/2 cup fresh flat leaf parsley ((minced)); 1/4 cup sunflower seeds; 2 tbsp reduced fat mayonnaise; 1/3 cup plain, non-fat Greek yogurt; 2-3 cloves garlic ((minced)); 1 lemon ((juiced)); 1/2 tsp cayenne pepper; Salt and pepper to taste

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I love salads, but I like variety in my salads. As a result, I’m always looking for delicious new salad recipes. This one definitely fits the bill.

Roasted beets, carrots, alfalfa sprouts and tuna fish – it’s a great combination, packed with nutrients and beautiful to eat as well. The dressing is simple and easy to make up. It’s one of the dressings that you can stick in a half pint jar to mix it (just screw on the lid and shake) and any leftover dressing, leave in the fridge for the next round.

You’re welcome to use canned beets instead of roasting your own, just make sure you drain them well and pat them dry before slicing them.

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Lemon Bars Recipe - 3 Points

You can typically find alfalfa sprouts in the produce section of your grocery store, or you can get a kit to make your own sprouts. Sprouts are great in salads and sandwiches as well, so it’s not a bad thing to have on hand.

BEET & CARROT SALAD

Try this beautiful salad with roasted beets and julienned carrots, mixed with alfalfa sprouts and tuna. It’s topped with a savory dressing that is rich and creamy.

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Prep Time 20 mins

Servings servings

Calories 251 kcal

Ingredients

2 large beets (roasted, peeled and julienned)
3 carrots (julienned)
1/2 lb alfalfa sprouts
12.5 oz canned tuna in water (drained)
Dressing:
1/2 cup fresh flat leaf parsley (minced)
1/4 cup sunflower seeds
2 tbsp reduced fat mayonnaise
1/3 cup plain, non-fat Greek yogurt
2-3 cloves garlic (minced)
1 lemon (juiced)
1/2 tsp cayenne pepper
Salt and pepper to taste

Instructions

In a bowl, combine the beets, carrots, bean sprouts and tuna. Toss to mix.
In a small bowl, combine the dressing ingredients (parsley, sunflower seeds, mayonnaise, yogurt, garlic, lemon juice, cayenne and sea salt). Whisk to combine.
Pour the dressing over the beet and carrot mixture, toss gently to mix well.
Serve immediately or chill.

Notes

Entire recipe makes 4 servings

Serving size is about 1 2/3 cups

Each serving = 2 Points*

*based only on ingredients with an SP Freestyle value

Nutrition

Calories: 251 kcalCarbohydrates: 22.1 gProtein: 27.2 gFat: 6.8 gSaturated Fat: 0.9 gCholesterol: 38 mgSodium: 301 mgPotassium: 844 mgFiber: 5.1 gSugar: 13.4 gCalcium: 90 mgIron: 3.1 mg