Best Spicy Beet And Carrot Salad Recipes

Crunchy Beet Carrot Slaw image

Provided by Sommer Collier

Categories Salad

Time 10m

Number Of Ingredients 12

3 beets
3 large carrots
30 fresh chopped mint leaves, (about 1/2 cup)
1/2 cup sultanas ((golden raisins))
1/2 cup slivered almonds, (toasted)
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey ((agave for vegan))
1 teaspoon fresh grated ginger
1 clove garlic, (minced)
1/2 teaspoon ground cumin
Salt (and pepper)

Steps:

Wash the beet and carrots well. If the skin looks smooth and clean, leave it on. If it looks rough and dry, peel it off. Shred the beets and carrots and place in a salad bowl.
Toast the almonds over medium heat in a small dry skillet. Then pour them on a paper towel to cool. Add the chopped mint and sultanas to the salad bowl. Add the almonds once they are cool.
In a small bowl whisk together the oil, vinegar, honey, ginger, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Pour over the slaw and toss well. Taste, then season with salt and pepper as needed. Serve immediately, or cover and refrigerate until ready to serve.

Nutrition Facts : ServingSize 4 ounces, Calories 131 kcal, Carbohydrate 16 g, Protein 2 g, Fat 7 g, Sodium 42 mg, Fiber 2 g, Sugar 10 g

Beet and Carrot Quick Slaw image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon celery seed
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
Cracked black pepper
1 pound beets, peeled and shredded, about 3 medium beets
1/2 pound carrots, peeled and shredded, about 3 carrots
3 tablespoons fresh chopped parsley leaves

Steps:

In a small non-reactive bowl whisk together Dijon mustard, red wine vinegar, celery seed, sugar, salt and olive oil. Season with pepper. Place beets, carrots and parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust seasonings.

Beet and Carrot Salad with Coriander and Sesame Salt image

Provided by Molly Stevens

Yield Makes 8 servings

Number Of Ingredients 13

3 1/2 tablespoons minced shallot
3 tablespoons plus 2 teaspoons apple cider vinegar
2 tablespoons fresh orange juice
1 tablespoon white miso (fermented soybean paste)
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon finely grated orange peel
1/3 cup extra-virgin olive oil
1 1/2 teaspoons coriander seeds
2 tablespoons sesame seeds
3/4 teaspoon coarse kosher salt
4 2-inch-diameter red beets, peeled
1 pound carrots, peeled
Ingredient info: White miso (also known as shiro miso) is available in the refrigerated Asian foods section of some supermarkets and at a natural food stores and Japanese markets

Steps:

Whisk shallot, vinegar, orange juice, miso, ginger, and orange peel in medium bowl. Let stand 10 minutes to allow flavors to blend. Gradually whisk in oil.
Toast coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until coarsely ground. Add sesame seeds to same skillet. Toast over medium heat until golden brown, about 3 minutes. Add 3/4 teaspoon coarse salt; stir 30 seconds. Transfer sesame salt to small bowl and cool. DO AHEAD: Dressing and toasted spices can be made 1 day ahead.
Cover and chill dressing. Store toasted coriander and sesame salt in separate airtight containers at room temperature.
Using shredding disc on processor or a box grater, coarsely grate beets and carrots. Transfer vegetables to large bowl. Add enough dressing to coat lightly. Add coriander and 1 tablespoon sesame salt. Toss to coat. Let marinate at room temperature 30 minutes. Season salad to taste with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
Toss salad, adding additional dressing, if desired. Sprinkle with remaining sesame salt and serve.