This salad takes advantage of both multicolored beets and carrots to create one stunning salad platter. Get ahead by roasting the beets up to a week in advance. You can also shave the carrots a day ahead and refrigerate the ribbons in ice water. Keep the colors from bleeding together by arranging the salad on the platter instead of tossing. If you can’t find Chioggia (red-and-white striped) beets, use additional red and golden beets.
4 (4-oz.) red beets, trimmed
4 (4-oz.) golden beets, trimmed
4 (4-oz.) Chioggia beets, trimmed
3 medium-size orange carrots, peeled
3 medium-size purple carrots, peeled
3 medium-size yellow carrots, peeled
1 cup packed baby arugula leaves
1/2 cup thinly sliced shallot
6 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon honey
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
2 ounces goat cheese, crumbled (about 1/2 cup)
1/4 cup unsalted roasted pistachios, chopped
Calcium 5% DV
Potassium 14% DV
Added sugars 1g
How to Make It
Preheat oven to 400°F.
Wrap red beets, golden beets, and Chioggia beets separately in foil. Bake at 400°F for 1 hour or until tender. Peel and cut into 1/2-inch wedges.
Shave carrots into wide ribbons using a vegetable peeler. Combine carrot ribbons, arugula, and shallot in a bowl; arrange on a platter. Top carrot mixture with beets. Combine oil, vinegar, honey, salt, and pepper in a bowl; drizzle over salad. Sprinkle with goat cheese and pistachios.
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