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Asian-Style Chioggia Beet and Carrot Salad

Asian-Style Chioggia Beet and Carrot Salad

A healthy superfood beet and carrot salad featuring raw candy cane beets, carrots, almonds, and pistachios, tossed in an Asian-style dressing. It's as colorful as it is nutritious!
Course Salad, Side Dish
Category Asian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Autor Elle

Ingredients

For the salad:

  • 2 carrots, sliced thinly lengthwise into ribbons
  • 2 Chiogga beets, peeled and thinly sliced with a mandoline
  • 2 tablespoons coarsely chopped almonds
  • 2 tablespoons coarsely chopped pistachios
  • freshly ground black pepper, to taste

For the dressing:

  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • finely grated zest and juice of 1 lime (preferably organic)
  • 1 teaspoon finely grated fresh ginger

Method

  1. Add the carrot and beet to a large bowl.
  2. In a small bowl, whisk together the oils, soy sauce, honey, zest, lime juice and ginger until well combined.
  3. Transfer to a serving platter (or individual plates), sprinkle with the chopped nuts and season with pepper to taste. Serve and enjoy!

Notes

This beet and carrot salad can also made ahead while preparing the rest of dinner, as it is fine to just let the flavors meld, just sprinkle with the nuts before serving.