Hi, I’m Laura. Today, we’re going to prepare beet & carrot salad recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Beet & Carrot Salad Recipe
Beet & Carrot Salad is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Beet & Carrot Salad is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have beet & carrot salad using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Beet & Carrot Salad:
- Prepare 2 beets
- Make ready 3 carrots; oblique cut
- Prepare 3 fresno chiles; minced
- Get 6 slices
- Make ready 4 mint leaves; chiffonade
- Make ready 2 radishes; baton cut
- Get 1 shallot
- Make ready 12 chives; baton cut
- Make ready 1 orange; zested
- Prepare 1/2 C white vinegar
- Prepare 2 handfuls baby spinach & baby arugula mix
- Make ready 1/4 C Parsley & Lemon Vinaigrette (see my recipes)
- Take 1 pinch kosher salt & black pepper
Steps to make Beet & Carrot Salad:
- Scrub beets well. Leave skins on and 1 inch of root on the end to help retain color during cooking. Cover with cold, salted water by about 1 inch over beets. Add vinegar. Boil until easily pierced with a paring knife, about 20 minutes. Rub skins off beets under running water.
- Lay on a sheet tray lined with parchment paper and bake at 400° for approximately 12 minutes or until is crispy. Pat dry between paper towels. Dice into medium sized pieces. Drain fat into a small saute pan.
- Boil carrots in cold water with a pinch of salt and sugar until carrots brighten in color and are tender. Drain. Cool in an ice bath for just a few minutes ubtul carrots cool. Remove from ice bath amd let sit at room temp.
- Saute shallots with a pinch of salt in the fat.
- Toss spinach and baby arugula with vinaigrette.
- Lay 2-3 slices of beets on each plate. Top beets with greens. Top greens with radishes. Lay carrots and shallots around the salad. Sprinkle , mint, chives, fresno chiles, salt, and pepper atop the salad. Garnish with orange zest.
- Variations; Parsley, almonds, apple, walnut, bleu cheese, goat cheese, lime, lemon, horseradish, turmeric, celery, cardamom, dill, garlic, habanero, jalapeño, bell peppers, squash, scallions, ginger, rosemary, thyme, olives, honey, balsamic, pecans, avocado, fennel, red onion, dill, yogurt, orange, currants, endive, coriander, creme fraiche, dates, dijon, grapefruit, tarragon, ginger, watercress, lentils, pistachios, ricotta, sherry, mustard
So that is going to wrap this up for this distinctive dish beet & carrot salad recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
