Beet and Carrot Salad
Beet and carrot salad is a perfect way to use all that goodness that comes from my garden. It's fresh, sweet and crunchy but best of all it's packed with vitamins.
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.