Spicy Beet And Carrot Salad Recipes
MOROCCAN GRATED CARROT AND BEET SALAD
Moroccan shredded carrot and fresh beet salad with raisins, cumin, cinnamon, and paprika, and an honey lemon dressing.
Provided by Elise Bauer
Categories Salad Quick and Easy
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Rinse the grated beets, combine with carrots and raisins: Place the grated carrots in a medium sized serving bowl. Place the grated beets into a sieve and briefly rinse with cold water. This will rinse away a little of the excess beet juice that may otherwise color the whole salad beet red. Pat dry with a paper towel. Then add to the bowl with the carrots. Add the raisins. Stir to gently combine.
- Make the dressing: In a small bowl, whisk together the paprika, cumin, cinnamon, salt, and cayenne. Then add the lemon juice and honey and whisk until smooth.
- Dress the carrots and beets, let sit for an hour: Drizzle over the the carrots and beets, then gently fold until the carrots and beets are lightly coated. Let sit for an hour before serving, either chilled or at room temperature, for the dressing to seep into the carrots and beets.
- Stir in sliced mint before serving: Right before serving, stir in a couple tablespoons of sliced fresh mint leaves. Garnish with fresh mint.
Nutrition Facts : Calories 110 kcal, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, Sodium 103 mg, Sugar 19 g, Fat 0 g, ServingSize Serves 4, UnsaturatedFat 0 g
BEET AND CARROT SALAD WITH CURRY DRESSING AND PISTACHIOS
Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.
Provided by Rebecca Collerton
Categories Bon Appétit Beet Carrot Salad Healthy Pistachio Kid-Friendly Low Cholesterol Vegan Vegetarian Root Vegetable Small Plates
Yield 8 servings
Number Of Ingredients 10
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.
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