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Beet & Carrot Salad

Before you jump to Beet & Carrot Salad recipe, you may want to read this short interesting healthy tips about Foods That Benefit Your Heart.

You already know that the body calls for a healthy heart. Give it some thought: How can the rest of your body remain healthy if your heart isn’t healthy? You already know that exercising regularly and sticking to a healthy lifestyle both factor greatly into the overall health of your heart. Still, are you aware that there are some foods that have been proven to help you improve the health of your heart? Continue reading to discover which foods are great for your heart.

Fish is among the heartiest meats out there. You’re probably already aware of this since your doctor has advised you to ingest some fish twice or thrice every week. This is especially true for those whose hearts aren’t healthy or doing well. Fact: Fish is packed full of Omega 3’s which are elements that process cholesterol and transform it into healthy energy. Try to include fish in a couple of meals per week.

There are plenty of foods you will find that that are good for your body. The truth is that all the foods that we’ve discussed here can help your body in lots of different ways. They are particularly good, though, for making your heart healthy as it possibly can. Try to begin eating these health food daily. Your heart will benefit from it!

We hope you got insight from reading it, now let’s go back to beet & carrot salad recipe. You can cook beet & carrot salad using 13 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Beet & Carrot Salad:
  1. You need beets
  2. You need carrots; oblique cut
  3. Get fresno chiles; minced
  4. You need bacon
  5. Use mint leaves; chiffonade
  6. Get radishes; baton cut
  7. Use shallot
  8. You need chives; baton cut
  9. Provide orange; zested
  10. Prepare white vinegar
  11. Take baby spinach & baby arugula mix
  12. You need "Parsley & Lemon Vinaigrette" (see my recipes)
  13. You need kosher salt & black pepper
Instructions to make Beet & Carrot Salad:
  1. Scrub beets well. Leave skins on and 1 inch of root on the end to help retain color during cooking. Cover with cold, salted water by about 1 inch over beets. Add vinegar. Boil until easily pierced with a paring knife, about 20 minutes. Rub skins off beets under running water.
  2. Lay bacon on a sheet tray lined with parchment paper and bake at 400° for approximately 12 minutes or until bacon is crispy. Pat bacon dry between paper towels. Dice bacon into medium sized pieces. Drain bacon fat into a small saute pan.
  3. Boil carrots in cold water with a pinch of salt and sugar until carrots brighten in color and are tender. Drain. Cool in an ice bath for just a few minutes ubtul carrots cool. Remove from ice bath amd let sit at room temp.
  4. Saute shallots with a pinch of salt in the bacon fat.
  5. Toss spinach and baby arugula with vinaigrette.
  6. Lay 2-3 slices of beets on each plate. Top beets with greens. Top greens with radishes. Lay carrots and shallots around the salad. Sprinkle bacon, mint, chives, fresno chiles, salt, and pepper atop the salad. Garnish with orange zest.
  7. Variations; Parsley, almonds, apple, walnut, bleu cheese, goat cheese, lime, lemon, horseradish, turmeric, celery, cardamom, dill, garlic, habanero, jalapeño, bell peppers, squash, scallions, ginger, rosemary, thyme, olives, honey, balsamic, pecans, avocado, fennel, red onion, dill, yogurt, orange, currants, endive, coriander, creme fraiche, dates, dijon, grapefruit, tarragon, ginger, watercress, lentils, pistachios, ricotta, sherry, mustard

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