Beet Broccoli Carrot Salad Food

CARROT BROCCOLI SALAD

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, sugar and mustard. Add to vegetable mixture; toss to coat. Cover and refrigerate. Stir in bacon just before serving.

BROCCOLI CARROT SALAD WITH HONEY DIJON VINAIGRETTE

Steps:

• Heat a medium skillet over medium heat. Add the walnut pieces and cook, stirring occasionally, until evenly toasted, 6 to 8 minutes. Remove to a small bowl.
• Bring a medium pot of salted water to a boil.
• Cut the broccoli florets into bite-sized pieces and thinly slice the stems. Have a bowl of ice water ready. Cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Add the carrots and cook 30 seconds more. Drain the broccoli and carrots and submerge in the ice water to stop the cooking. Drain well and pat dry.
• Whisk together the vinegar, honey and Dijon in a medium bowl with 1/2 teaspoon salt and pepper to taste. Gradually add the olive oil while whisking constantly. Add the broccoli, carrots and walnuts and toss to coat.

BEET AND CARROT QUICK SLAW

Steps:

• In a small non-reactive bowl whisk together Dijon mustard, red wine vinegar, celery seed, sugar, salt and olive oil. Season with pepper. Place beets, carrots and parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust seasonings.

BEET AND CARROT SALAD WITH CORIANDER AND SESAME SALT

Steps:

• Whisk shallot, vinegar, orange juice, miso, ginger, and orange peel in medium bowl. Let stand 10 minutes to allow flavors to blend. Gradually whisk in oil.
• Toast coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until coarsely ground. Add sesame seeds to same skillet. Toast over medium heat until golden brown, about 3 minutes. Add 3/4 teaspoon coarse salt; stir 30 seconds. Transfer sesame salt to small bowl and cool. DO AHEAD: Dressing and toasted spices can be made 1 day ahead.
• Cover and chill dressing. Store toasted coriander and sesame salt in separate airtight containers at room temperature.
• Using shredding disc on processor or a box grater, coarsely grate beets and carrots. Transfer vegetables to large bowl. Add enough dressing to coat lightly. Add coriander and 1 tablespoon sesame salt. Toss to coat. Let marinate at room temperature 30 minutes. Season salad to taste with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
• Toss salad, adding additional dressing, if desired. Sprinkle with remaining sesame salt and serve.

ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
• Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
• Peel and chop beets into 1-inch pieces.
• Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

VEGAN CARROT BROCCOLI AND BEAN SHOOT SALAD

Steps:

• Toss all of the vegetables together with the cilantro.
• Place all of the dressing ingredients except the chilli and garlic in your blender and pulse a few times until well combined.
• Then stir in the garlic and chilli.
• Pour the dressing over the salad and season to taste.
• Garnish with sesame seeds or chopped raw nuts if desired. YUM!

GRATED CARROT AND (RAW) BEET SALAD

Steps:

• Trim, peel, and grate the carrots and beets. (If you own a food processor with a grater attachment, yay for you!)
• Place the rest of the main ingredients, from garlic to black pepper, in a large salad bowl, add the grated carrots and beets, and toss until well combined.
• Add any desired add-ins and toss again.
• Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister.
• If you don't have that kind of time and the salad does not feel quite moist enough, add a dash of citrus juice, tomato juice, or any sort of juice that may currently reside in the refrigerator door.

SHREDDED BEET AND CARROT SALAD

Steps:

• In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 teaspoon salt.
• In a food processor fitted with the shredding disk, shred beets then carrots. Add to bowl along with parsley, and toss to combine.

BEET AND CARROT SALAD

Steps:

• To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.

ROASTED BEET AND CARROT SALAD

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss beets and carrots with 1 1/2 tablespoons oil; season with salt and pepper. Roast until tender, 25 to 30 minutes, tossing halfway through. Let cool 5 minutes.
• Meanwhile, in a small bowl, whisk together orange juice, vinegar, tarragon, and 1 1/2 tablespoons oil; season with salt and pepper. In a large bowl, toss endives with half the dressing, then transfer to a serving platter. Toss beets and carrots with remaining dressing and add to platter. Top with goat cheese and pecans before serving.