Red Velvet Salad

Written by Judy Doherty
Red Velvet Salad

Red Velvet Salad

Yield 2
Author Judy Doherty
Prep time
10 Min
Cook time
10 Min
Total time
20 Min
When coming up with salads take an everything but the kitchen sink approach. For the salad pictured here we came up with the theme, “red.” So we added beets, tomatoes, red peppers, red olives, red wine vinegar. The result is a flavorful salad that is like the vegetable version of the red velvet cake!

Ingredients

  • 2 cups of ready-to-serve (cleaned and rinsed) raw spinach
  • 1/2 cup shredded beets
  • 1/4 cup halved cherry tomatoes
  • 2 tablespoons garbanzo beans
  • 1/4 cup whole red olives
  • 1/4 cup roasted red peppers
  • 2 tablespoons red wine vinegar
  • 1/2 tsp olive oil
  • dash red pepper flakes

Instructions

  1. Toss all ingredients together in large bowl and serve immediately. Serves 2.
  2. Chef's Tips: Use a grater to shred the raw beets. To avoid staining a counter or cutting board make sure you have a paper towel under the grater.

Nutrition Facts

Calories

89.67

Fat

4.33 g

Sat. Fat

0.57 g

Carbs

10.53 g

Fiber

3.66 g

Net carbs

6.88 g

Sugar

3.71 g

Protein

3.21 g

Sodium

558.18 mg

Cholesterol

0 mg
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Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 250,000 visuals delivered worldwide. Based in Southern California, serving Los Angeles, San Diego, Temecula and the SF Bay Area, I work in my studio and shoot for brands worldwide by remote or travel. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.


My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

I bring over 20 years of professional culinary experience and more than a decade in commercial photography. My work as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com
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