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From: Cooking Light
Bring a bit of sunshine to your plate with this golden beet and purple carrot salad. Both vegetables are usually available year-round. Fresh dill has a grassiness that will transport you to warmer days; it also contrasts beautifully with the earthy sweetness of the beets. Use any extra remaining dill in yogurt dressings, toss with roasted vegetables, or stir into beaten eggs before scrambling.
Active Time: 15 Mins
Total Time: 1 Hour
Yield: Serves 6 (serving size: about 1 cup)
More Recipe: Peach, Tomato, and Fried Farro Salad with Burrata
Ingredients
- 2 pounds golden beets, trimmed (about 4 medium)
- 1/2 cup thinly vertically sliced red onion
- 2 purple carrots, thinly diagonally sliced
- 1/4 cup chopped roasted unsalted pistachios, divided
- 2 tablespoons very coarsely chopped fresh dill, divided
- 3 tablespoons fresh orange juice
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
How to Make It
Step 1
Preheat oven to 400°F.Step 2
Wrap beets in foil; bake at 400°F for 1 hour or until tender. Cool beets slightly; peel and cut into wedges.Step 3
Combine beets, onion, carrots, 2 tablespoons pistachios, and 1 1/2 tablespoons dill in a medium bowl. Combine orange juice, oil, vinegar, pepper, and salt in a small bowl, stirring with a whisk until smooth. Add juice mixture to beet mixture; toss gently to coat. Arrange beet mixture on a platter. Sprinkle with remaining 2 tablespoons pistachios and remaining 1 1/2 teaspoons dill.More Recipe: Shredded Brussels Sprout and Prosciutto Salad
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