Minty Beet Carrot Salad Recipe

Minty Beet Carrot Salad Recipe photo by Taste of Home

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The bold colors of this unique salad draw you in to give it a try. The unusual combination of ingredients made me a bit nervous before trying it for the first time, but I was very pleased with the delicious results! --Joylyn Trickel

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Minty Beet Carrot Salad Recipe

Prep: 20 min. Bake: 40 min.

Yield: 6 Servings

20 40 60

Ingredients

12 fresh beets (2 inches each), trimmed
6 large carrots, thinly sliced
1 cup crumbled goat cheese
2 tablespoons minced shallot
1/3 cup tarragon vinegar
1/3 cup chopped fresh mint
1/4 cup olive oil
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup minced chives

Directions

Line a baking sheet with foil. Place beets on foil; sprinkle lightly with water. Wrap tightly in foil. Bake at 350° for 40-45 minutes or until tender; cool. Peel and cut beets into thin slices.
Place carrots in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender.
On salad plates, arrange the beet and carrot slices, overlapping the slices. Sprinkle with cheese and shallot. In a small bowl, whisk the vinegar, mint, oil, sugar, salt and pepper; drizzle over vegetables. Sprinkle with chives. Yield: 6 servings.

TEST KITCHEN TIP Save a step by only using the beet and not the carrots.

Originally published as Minty Beet Carrot Salad in Test Kitchen Favorites 2004 , p55