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Minty Beet Carrot Salad

 Minty Beet Carrot Salad
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
6 ServingsPrep: 20 min. Bake: 40 min.


  • 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


  • 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.

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Minty Beet Carrot Salad (continued)

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