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
Instructions
- Add the carrot and beet to a large bowl.
- In a small bowl, whisk together the oils, soy sauce, honey, zest, lime juice and ginger until well combined.
- 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.