Herbed Carrot And Beet Salad Food

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.

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.

HERBED CARROT AND BEET SALAD

Steps:

• In a bowl, combine the carrots, beets, garlic, and cilantro.
• Add the rice vinegar and toss to mix well.
• Cover and refrigerate for at least 1 hour to allow the flavors to marry.
• To serve, toss well and divide among individual plates.

SHREDDED BEET AND CARROT SALAD

Steps:

• Whisk the lemon juice, orange juice, olive oil and some salt and pepper together in a large bowl.
• In the bowl of a food processor fitted with a large-holed shredding attachment, shred the carrots and then the apples, 1 piece at a time. Toss the shredded carrots, apple and pickled beets with the citrus vinaigrette and serve.

ROASTED BEET, CARROT AND SPINACH SALAD

Steps:

• Heat oven to 450ºF.
• Toss beets with 2 Tbsp. dressing; place on foil-lined rimmed baking sheet sprayed with cooking spray.
• Bake 20 min. Toss carrots with 2 Tbsp. dressing; add to baking sheet with beets. Bake 20 to 25 min. or until vegetables are tender.
• Arrange spinach and peppers on serving platter. Top with roasted vegetables; drizzle with remaining dressing. Sprinkle with cheese.

ROASTED CARROT AND BEET SALAD WITH FETA

Steps:

• Stir cumin seeds in a small dry skillet over medium heat until fragrant, 3-4 minutes. Let cool. Finely grind in a spice mill.
• Whisk cumin, lemon juice, vinegar, and Dijon mustard in a medium bowl. Gradually whisk in 1/2 cup oil, then mint. Season vinaigrette with salt and pepper.
• Cook carrots in a large pot of boiling salted water for 1 minute; using a slotted spoon, transfer carrots to a bowl. Add beets to same pot of boiling water and cook until just tender, 20-25 minutes. Drain. Let stand at room temperature to cool slightly, about 15 minutes. Peel and trim beets; halve lengthwise. DO AHEAD: Vinaigrette and vegetables can be made 1 day ahead. Cover separately; chill. Return vinaigrette to room temperature and whisk before using.
• Preheat oven to 450°F. Season carrots with salt and pepper. Toss with 1 1/2 teaspoons oil. Arrange on half of a large rimmed baking sheet. Place beets in same bowl; season with salt and pepper and toss with remaining 1 1/2 teaspoons oil. Arrange in single layer opposite carrots on same baking sheet. Roast vegetables, turning once, until slightly charred and just tender, about 15 minutes.
• Place carrots, 1/2 cup parsley leaves, and feta in a medium bowl; drizzle 1/4 cup vinaigrette over and toss to coat. Arrange carrot mixture on a small platter. Place beets in another medium bowl. Add 2 tablespoons vinaigrette; toss to coat. Tuck beets in among carrots. Sprinkle remaining 1/4 cup parsley leaves over. Drizzle with remaining dressing.

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.

BEET AND CARROT SALAD WITH CURRY DRESSING AND PISTACHIOS

Steps:

• Preheat oven to 350°F. Toss pistachios and 1 tsp. oil on a rimmed baking sheet; season with salt. Roast, tossing once, until pistachios are golden brown, 5-7 minutes. Let cool, then coarsely chop.
• Meanwhile, bring curry powder and remaining 1/2 cup oil to a simmer in a small saucepan over medium heat, swirling occasionally. Let cool.
• Blend garlic, vinegar, and mustard in a blender, then, with motor running, stream in curry oil. Blend until dressing is very smooth and thick; season with salt.
• Toss beets and half of dressing in a medium bowl; season with salt. Let sit until beets soften slightly, 8-10 minutes.
• Add carrots and remaining dressing and toss to combine; season with salt and lemon juice. Serve topped with pistachios.
• Do Ahead
• Curry dressing can be made 2 days ahead. Cover and chill.

CELERY ROOT, CARROT AND BEET SALAD

Steps:

• For vinaigrette:
• Whisk first 6 ingredients in small bowl. Add oil and whisk to blend well. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before using.)
• For salad:
• Cook celery root and carrots in pot of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer to medium bowl. Add beets to pot and cook 5 minutes. Drain beets; transfer to another medium bowl. Cool vegetables.
• Toss greens in large bowl with enough vinaigrette to coat. Toss celery root and carrots with enough vinaigrette to coat. Toss beets with enough vinaigrette to coat. Spoon vegetables over greens. Sprinkle with toasted hazelnuts and crumbled goat cheese, if desired.

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.