From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Carrot Beet Salad
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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 Beets for Deep Flavor 🔥Roast whole beets wrapped in foil at 400°F for 45-60 minutes to concentrate their sweetness and develop a more complex flavor profile before slicing.
- Vinaigrette Emulsion Technique 🥄Whisk honey and lemon juice first, then slowly drizzle in olive oil while continuously whisking to create a perfectly smooth and stable dressing that won't separate.
- Mint and Parsley Preservation 🌿Store fresh herbs wrapped in slightly damp paper towels inside a sealed container to keep them crisp and vibrant for up to a week, ensuring maximum flavor for your salad.
- Toasting Walnut Trick 🥜Quickly toast walnuts in a dry skillet for 2-3 minutes to enhance their nutty flavor and provide a crunchier texture before adding to the salad.
- Carrot Texture Mastery 🥕Use a mandoline or sharp vegetable peeler to create thin, uniform carrot ribbons that will absorb the dressing more effectively and provide an elegant presentation.
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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