From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Instructions
1
Whisk together olive oil, vinegar, lemon juice + zest, honey, salt, and pepper in a small bowl.
2
Peel carrots into ribbons, slice beets and Fresno peppers, and chop parsley and mint.
3
Combine carrots, beans, beets, peppers, parsley, mint, raisins, and garlic in a large bowl.
4
Pour dressing over the salad and toss gently to coat.
5
Sprinkle walnuts on top just before serving. Serve at room temperature or chilled.
My Calorie Intake
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Tips & Tricks (5)
- Roast Your Beets Separately 🔥Roast beets wrapped in foil at 400°F for 45-60 minutes before adding to the salad to intensify their earthy sweetness and prevent their deep color from bleeding into other ingredients.
- Shred Vegetables Uniformly 🥕Use a mandoline or julienne peeler to create evenly-sized carrot and beet strands that cook/soften consistently and present a more professional, refined appearance.
- Bloom Your Dressing Balance ⚖️Whisk honey with warm apple cider vinegar for 30 seconds before adding oil and citrus to ensure the dressing emulsifies properly and flavors meld seamlessly.
- Toast Walnuts for Depth 🌰Lightly toast walnuts in a dry skillet for 2-3 minutes until fragrant to unlock their oils and create a deeper, more complex nutty flavor that elevates the entire salad.
- Add Herbs at Service Time 🌿Reserve fresh mint and parsley to toss in just before serving to preserve their vibrant color, delicate aromatics, and prevent wilting from the acidic dressing.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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