Hello everybody, welcome to our recipe site.it is Cameron Rios. Today, I’m gonna show you how to make a special dish, beet & carrot salad. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Beet & Carrot Salad is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Beet & Carrot Salad is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have beet & carrot salad using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Beet & Carrot Salad:
- Get 2 beets
- Take 3 carrots; oblique cut
- Get 3 fresno chiles; minced
- Get 6 slices bacon
- Make ready 4 mint leaves; chiffonade
- Make ready 2 radishes; baton cut
- Prepare 1 shallot
- Prepare 12 chives; baton cut
- Take 1 orange; zested
- Prepare 1/2 C white vinegar
- Take 2 handfuls baby spinach & baby arugula mix
- Take 1/4 C "Parsley & Lemon Vinaigrette" (see my recipes)
- Make ready 1 pinch kosher salt & black pepper
Instructions to make Beet & Carrot Salad:
- 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.
- 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.
- 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.
- Saute shallots with a pinch of salt in the bacon fat.
- Toss spinach and baby arugula with vinaigrette.
- 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.
- 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’s going to wrap it up for this special food beet & carrot salad recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
