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Minty Beet Carrot Salad

SUBMITTED BY: Joylyn Trickel

"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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PREP TIME  20 Min
COOK TIME  40 Min
READY IN  1 Hr

SERVINGS

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Servings
 

INGREDIENTS

  • 12 fresh beets, trimmed
  • 6 large carrots, thinly sliced
  • 1 cup crumbled goat cheese or feta 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

  1. Line a baking sheet with foil. Place beets on foil; sprinkle lightly with water. Wrap tightly in foil. Bake at 350 degrees F for 40-45 minutes or until tender; cool. Peel and cut beets into thin slices.
  2. 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.
  3. 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.

FOOTNOTE

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