Thanksgiving is all about rich, comforting foods. That’s one of the things I love about the holiday. That said, sometimes it’s nice to get a fresh salad on the table or some veggies that haven’t been drenched in butter, sugar, or both! Today I have a quick and easy salad recipe for you that offers that element of freshness but still has the Thanksgiving comfort of autumnal, root vegetables.

Two weeks ago I ate at Sam’s Chowder House in Half Moon Bay for the first time. I ordered the clam chowder, of course! And it was amazing. Oh. Those. Clams. Anyway, my friend Mindy and I split a beet and carrot salad, to counteract the buttery, creamy soup we were going to be eating for dinner. The salad was great! The roasted carrots and beats were delicious served cold with fresh greens, creamy feta cheese and pistachios. The salad was tossed with a savory dressing, which balanced well with the sweetness of the vegetables.

The very next day Libby’s asked if I would work with them to make a recipe using their canned sliced beets and sliced carrots. I responded with a big fat YES, knowing that I wanted to recreate the beet and carrot salad I had eaten the night before. The Thanksgiving salad stars were aligning! It’s a simple salad that’s full of flavor, and using Libby’s canned sliced carrots and sliced beets makes it quick and easy to throw together. Quick and easy are always welcome recipe attributes on Thanksgiving Day!

Before we get to the salad, how about a giveaway? Okay? Okay!

The randomly-selected winner of this giveaway will receive a KitchenAid 6-Qt. Slow Cooker along with an assortment of Libby’s fruits and vegetables, courtesy of Libby’s. For the record, this slow cooker is totally awesome. Four heat settings and all kinds of programming options? Totally jealous. Anyway, enough about me and my envy, here’s how you can enter!

• Simply leave a comment to enter! If you’d like to share your favorite healthy Thanksgiving recipes in your comment, we’d love to hear your ideas, although it is not mandatory.
• For additional entries you can “Like” Libby’s on Facebook and/or follow Libby’s on Twitter. Be sure to leave separate comments for each entry!
• All comments must be added to this post by Midnight PT on Tuesday, November 27.

Beet and Carrot Salad

 

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Author: Jane Maynard

Recipe type: Side Dish, Vegetable

Ingredients

• 1 5-ounce package mixed baby greens
• 1 can Libby’s sliced carrots, drained
• 1 can Libby’s sliced beets, drained and cut into bite-sized pieces
• Shelled pistachios, amount to taste
• Crumbled feta cheese or goat cheese, amount to taste
• Your favorite savory oil and vinegar salad dressing (don’t use a sweet salad dressing)

Instructions

1. Mix everything together! Add salad dressing right before serving and toss.

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