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 Time15minutes
Total Time15minutes
Servings4
AutorElle
Ingredients
For the salad:
2carrots,sliced thinly lengthwise into ribbons
2Chiogga beets,peeled and thinly sliced with a mandoline
2tablespoonscoarsely chopped almonds
2tablespoonscoarsely chopped pistachios
freshly ground black pepper,to taste
For the dressing:
4tablespoonsextra-virgin olive oil
1tablespoontoasted sesame oil
1tablespoonsoy sauce
1teaspoonhoney
finely grated zest and juice of 1 lime(preferably organic)
1teaspoonfinely grated fresh ginger
Method
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.