Beet & Carrot Salad
Beet & Carrot Salad

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, beet & carrot salad. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Beet & Carrot Salad is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Beet & Carrot Salad is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. 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:
  1. Get beets
  2. Take carrots; oblique cut
  3. Make ready fresno chiles; minced
  4. Take bacon
  5. Make ready mint leaves; chiffonade
  6. Prepare radishes; baton cut
  7. Prepare shallot
  8. Make ready chives; baton cut
  9. Take orange; zested
  10. Get white vinegar
  11. Prepare baby spinach & baby arugula mix
  12. Prepare "Parsley & Lemon Vinaigrette" (see my recipes)
  13. Make ready kosher salt & black pepper
Steps to make Beet & Carrot Salad:
  1. 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.
  2. Lay bacon on a sheet tray lined with parchment paper and bake at 400° for approximately 12 minutes or until bacon is crispy. Pat bacon dry between paper towels. Dice bacon into medium sized pieces. Drain bacon fat into a small saute pan.
  3. 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.
  4. Saute shallots with a pinch of salt in the bacon fat.
  5. Toss spinach and baby arugula with vinaigrette.
  6. 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 bacon, mint, chives, fresno chiles, salt, and pepper atop the salad. Garnish with orange zest.
  7. 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 with this exceptional food beet & carrot salad recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!