Beet and Carrot Salad
Beet and carrot salad is a perfect way to use all that goodness that comes from my garden. It fresh, sweet and crunchy but best of all it’s packed with vitamins.
Start by shredding the beets and carrots. You can use a box grater but using a food processor with the shredder attachment makes it so much easier.
The vinaigrette is what brings this salad together. Whisk together olive oil, shallot, white wine vinegar, maple syrup, orange juice and zest, and spices. Let the vinaigrette rest while you start preparing the rest of the salad.
Add the beets and carrots to the dressing and let it sit for 30 minutes to incorporate all the flavors. This salad does keep well for several days. The only change I will make next time is not mixing in the pistachios into the salad if planning on having leftovers. The pistachios got soggy. Just garnish the top of the beet and carrot salad with pistachios and put more on the side for those that want extra. Pistachios add another texture by providing crunch.
Mint and cilantro add freshness and the best part is I grow both of those in my garden. Topping this salad with goat cheese gives a creaminess and a contrast of color.
Beet and Carrot Salad
Ingredients
Vinaigrette
- 1/4 cup olive oil
- 1 minced shallot
- 2 tbsp white wine vinegar
- 1 tbsp maple syrup
- 1 1/2 tsp table salt
- 1 tsp orange zest-grated
- 2 tbsp orange juice
- 1 clove garlic-minced or grated
- 1/2 tsp ground coriander
- 1/2 tsp black pepper
- 8 oz beets-peeled
- 1 lb carrots-peeled
- 4 oz goat cheese-crumbled and divided
- 1/2 cup pistachios
- 1/2 cup cilantro leaves
- 1/2 cup mint-chopped coarse
Instructions
Viniagrette
- Whisk oil, shallot, vinegar, maple syrup, salt, orange zest, orange juice, garlic, coriander, and pepper together in a large bowl.
Salad
- Shred the beets and carrots. Add the beets and carrots to the vinaigrette. Toss until well combined and let sit for 30 minutes. So, the flavors come together.
- Toss the cilantro and mint, saving a little for the garnish. Add 1/2 the crumbled goat cheese and 1/4 cup pistachios then toss. Season with salt and pepper to taste. Transfer salad to a serving platter. Garnish with remaining mint, cilantro, goat cheese, and pistachios.