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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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 Ingredients:
12 fresh beets (2 inches each), trimmed |
6 large carrots, thinly sliced |
1 cup crumbled goat 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° 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. Yield: 6 servings.
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