Recipe: Tasty Beet & Carrot Salad

Beet & Carrot Salad. Overview Information Beet is a plant. The root and leaves are used as medicine. Beet root and leaves are also eaten as a vegetable.

The beetroot is the taproot portion of a beet plant, usually known in Canada and the USA as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet. It is one of several cultivated varieties of Beta vulgaris grown for their edible taproots and leaves (called beet greens); they have been. This is a traditional German beet salad with a simple apple cider vinegar dressing and caraway seeds. You can cook Beet & Carrot Salad using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Beet & Carrot Salad

1. Prepare of beets.
2. You need of carrots; oblique cut.
3. You need of fresno chiles; minced.
4. Prepare of bacon.
5. It's of mint leaves; chiffonade.
6. It's of radishes; baton cut.
7. Prepare of shallot.
8. It's of chives; baton cut.
9. It's of orange; zested.
10. It's of white vinegar.
11. Prepare of baby spinach & baby arugula mix.
12. You need of "Parsley & Lemon Vinaigrette" (see my recipes).
13. Prepare of kosher salt & black pepper.

You can also make it with roasted beets, but in Germany the beets are usually boiled. Beetroot leaves: Beet leaves can be cooked and enjoyed like spinach, so don't throw them out. Summary: Beetroot is a delicious and versatile vegetable that is easy to add to your diet. The root is used in natural medicines.

Beet & Carrot Salad step by step

1. Scrub beets well. Leave skins on and 1 inch of root on the end to help retain color during cooking. Cover with cold, salted water by about 1 inch over beets. Add vinegar. Boil until easily pierced with a paring knife, about 20 minutes. Rub skins off beets under running water..
2. Lay bacon on a sheet tray lined with parchment paper and bake at 400° for approximately 12 minutes or until bacon is crispy. Pat bacon dry between paper towels. Dice bacon into medium sized pieces. Drain bacon fat into a small saute pan..
3. Boil carrots in cold water with a pinch of salt and sugar until carrots brighten in color and are tender. Drain. Cool in an ice bath for just a few minutes ubtul carrots cool. Remove from ice bath amd let sit at room temp..
4. Saute shallots with a pinch of salt in the bacon fat..
5. Toss spinach and baby arugula with vinaigrette..
6. Lay 2-3 slices of beets on each plate. Top beets with greens. Top greens with radishes. Lay carrots and shallots around the salad. Sprinkle bacon, mint, chives, fresno chiles, salt, and pepper atop the salad. Garnish with orange zest..
7. Variations; Parsley, almonds, apple, walnut, bleu cheese, goat cheese, lime, lemon, horseradish, turmeric, celery, cardamom, dill, garlic, habanero, jalapeño, bell peppers, squash, scallions, ginger, rosemary, thyme, olives, honey, balsamic, pecans, avocado, fennel, red onion, dill, yogurt, orange, currants, endive, coriander, creme fraiche, dates, dijon, grapefruit, tarragon, ginger, watercress, lentils, pistachios, ricotta, sherry, mustard.

Beets are used along with medications in the treatment of liver diseases and fatty liver. They are also used to help lower levels of triglycerides (a type of fat) in the blood, lower blood pressure, and to improve athletic performance. Beetroot (Beta vulgaris) is a root vegetable also known as red beet, table beet, garden beet, or just beet. Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin. Beet juice: You can easily make beet juice by putting them in a blender.

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