Beet, carrot & cranberry salad
Delight in a colorful blend of sweet beets, crunchy carrots, and tangy cranberries in this vibrant salad bursting with flavors and textures.
Ingredients:
- 4 small red beets, cooked and peeled
- 2 large carrots, peeled
- 1 1/2 tablespoons red wine
- 1 1/2 tablespoons red wine vinegar
- 4 tablespoons fresh cranberries, sliced thin
- 1 tablespoon honey
- 1 tablespoon chives, minced
- 1/4 cup safflower oil
- fresh parsley leaves for garnish
- flaked sea salt
- freshly ground black pepper
Instructions:
- Thinly slice the beets and carrots using a handheld mandoline-style slicer. Combine red wine, vinegar, cranberries, honey, and half of the chives in a medium bowl. Gradually pour in the oil while whisking the mixture.
- Arrange the beet and carrot slices on a large serving plate, alternating between them. Pour the dressing over the vegetables, ensuring they are evenly coated. Remove any leftover cranberries from the dressing and sprinkle them on top of the salad. Decorate with the remaining chives and a few parsley leaves. Season with sea salt and a dash of black pepper.
- TIPS FROM THE CHEF: Opt for small baby beets and large carrots to ensure similar slice diameters. Precooked beets that are ready to slice can be found in many stores' refrigerated sections. For homemade steamed beets, trim the tops (you can sauté them with garlic and olive oil), wash the beets, and bake them covered with foil in a small baking dish with water and olive oil at 200 °Cuntil tender (approximately 45 minutes). To test if they are ready, use a sharp knife. Once they are cool to touch, the peels will easily come off. To achieve thin slices, it is recommended to use an affordable handheld mandoline slicer.
Summary:
- Calories: 780 kcal
- Fat: 56 g
- Protein: 7 g
- Carbs: 66 g
- Potassium: 1621 mg
- Magnesium: 102 mg