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.
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
Added sugars 0g
Calcium 4% DV
Potassium 18% DV
How to Make It
Preheat oven to 400°F.
Wrap beets in foil; bake at 400°F for 1 hour or until tender. Cool beets slightly; peel and cut into wedges.
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.
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