Introducing the Vibrant Carrot and Beet Salad, a delightfully crunchy and nutritious side dish that you’ll love to present!
Beets are often savored roasted, providing a tender inside and crispy periphery. Pickling is another favored method. Nevertheless, I’ve come to appreciate the unique taste and texture of raw beets in recent times.
By avoiding heat, you preserve all the nutrients in the beets, and their rigid texture is perfect for salads and slaws, maintaining its crunch, even when prepared days in advance!
The salad we’re exploring today, the Crunchy Beet and Carrot Salad, is gluten-free, vegetarian, and packed with health benefits. It combines shredded raw beets and carrots, fresh mint leaves, golden raisins, and toasted almonds.
The base of the salad is formed by the shredded beets and carrots, while the mint, raisins, and almonds contribute a striking flavor and crunch.
Coat these ingredients with a straightforward dressing seasoned with cumin, garlic, and ginger. The salad can be served immediately or chilled for later.
This Colorful Carrot and Beet Salad is an excellent way to acquaint beet-first-timers with this nutritious vegetable, the vibrant flavors truly highlight the earthy tones of the beets!
Preparation time: 10 minutes
Total time: 10 minutes
Crunchy Beet and Carrot Salad Recipe – A refreshing vegetarian salad with a massive crunch and a burst of flavors. Just 5 primary ingredients, a simple dressing, and an impressive wow-factor!
Servings: 8
Ingredients
Trio of beets
Trio of sizeable carrots
30 freshly sliced mint leaves, approximately half a cup
Half a cup of sultanas (or golden raisins)
Half a cup of thinly sliced, toasted almonds
Duo of tablespoons of olive oil
Single tablespoon of apple cider vinegar
Single tablespoon of honey (or agave for a vegan option)
A teaspoon of freshly grated ginger
One minced garlic clove
Half a teaspoon of ground cumin
Seasoning with salt and pepper to taste
Clean the beets and carrots thoroughly. If the skin appears smooth, leave it on. If it looks rough and dry, peel it off. Shred the beets and carrots and put them in a salad bowl.
Toast the almonds over medium heat in a small dry skillet. Then let them cool on a paper towel. Add the chopped mint and the sultanas to the salad bowl. Add the cooled almonds.
In another bowl, whisk together the oil, vinegar, honey, ginger, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Pour this over the salad and mix well. Adjust the seasoning with salt and pepper as required. Serve immediately or cover and refrigerate until ready to serve.”
