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Before you jump to Beet & Carrot Salad recipe, you may want to read this short interesting healthy tips about Deciding On The Best Foods Can Help You Stay Fit And Healthy.
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One of the first varieties of foods you should be eating plenty of, is various berries. You will find that most berries have substantial amounts of Vitamin C that you must know is good for your body. One more thing you will understand is that the antioxidants in berries is higher than just about any other food that you may choose to eat and this can aid with your circulatory system. Another thing you will recognize that these antioxidants can help you with will be keeping your cells healthy, this can help your body to fight off a variety of diseases.
If you determine that your overall health is important to you, you need to take these tips to heart. The one thing that you need to actually avoid is all of the processed foods that you can easily purchase in the stores, and start cooking fresh foods for your meals.
We hope you got insight from reading it, now let’s go back to beet & carrot salad recipe. You can have beet & carrot salad using 13 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Beet & Carrot Salad:
- Get 2 beets
- You need 3 carrots; oblique cut
- Provide 3 fresno chiles; minced
- Provide 6 slices bacon
- Use 4 mint leaves; chiffonade
- Provide 2 radishes; baton cut
- Provide 1 shallot
- Prepare 12 chives; baton cut
- You need 1 orange; zested
- Use 1/2 C white vinegar
- Use 2 handfuls baby spinach & baby arugula mix
- Get 1/4 C "Parsley & Lemon Vinaigrette" (see my recipes)
- Provide 1 pinch kosher salt & black pepper
Instructions to make Beet & Carrot Salad:
- 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.
- 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.
- 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.
- Saute shallots with a pinch of salt in the bacon fat.
- Toss spinach and baby arugula with vinaigrette.
- 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.
- 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
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