Ingredients1 h servings
- 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.
- 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.
- TEST KITCHEN TIP Save a step by only using the beet and not the carrots.
ReviewsRead all reviews 5
I boiled my beets then shocked them in cold water and peeled them, I didn't have tarragon vinager so I used white vinager and added some chopped fresh tarragon. This is delicious and I will mak...
Amazing. This salad is gorgeous, elegant, so delicious. I will keep this in mind next time I am cooking for company. So far, this recipe is my favorite way to eat beets.
Delicious! The only thing I changed was that I sauteed the carrots, I'm not a fan of steamed ones.
This was very tasty and I will be making it again! My 3 year old even ate it all up. Next time I won't bother with the fancy display, I'll just dice up the beets as this was a little tricky fo...