Prep 10 mins
Cook 30 mins
One of our favorite beets receipes.
- Drain beets and julienne.
- Peel and shred carrots.
- In a bowl combine beets and carrots.
- Add vinaigrette and pepper.
- Toss gently.
- Chill for 30 minutes.
I made this as part of my thanksgiving (canadian!) meal. It was good but I felt there was something missing. I wish a balsamic vinaigrette dressing recipe were posted here.
I love beet salad and have probably tried more than a dozen beet recipes here. This is now one of my favorites not just for ease but flavor as well. For the dressing I used my standard homemade fat free variety (balsamic vinegar, Dijon mustard, thyme, pepper) and added a teaspoon of extra virgin olive oil. The salad had this wonderful mix of textures with crispness coming from the carrots and softness from the beets. Similarly, the flavors well well balanced between sweet, tangy and spicy. An added bonus was that the raw carrots manitained their crisp for several days and the flavors, while stronger were still great as we enjoyed this over three days. Thanks!