Beets & Carrot Salad (with Champagne Vinaigrette)

Beets & Carrot Salad (with Champagne Vinaigrette)

A couple of weeks ago, I decided to take Mr. Delish to a wonderful farm that we have right in the middle of town. More of that story will come in the next post where I’ll show the awesome photos I took there! For now, let me tell you about the salad I made with some of the yummy veggies we bought there.

We also bought the pretzel bread from the above image. I’ve never tasted such a delicious pretzel! So soft and flavorful. Okay, enough of that!!!….I’m getting hungry just thinking about it:)

When we arrived from the farm, the first thing I did was make a healthy salad. After being surrounded by so many veggies, you have no other choice than to be inspired to make something with them. I made something fast since I was hungry and knew I had to photograph it before I ate it (oh the life of a food blogger right?).

Beets & Carrot Salad (with Champagne Vinaigrette)

To make the salad you can use whatever veggies you have on hand but let me tell you, the combination of these two root vegetables (beets & carrots) along with that champagne vinaigrette was delicious! We tasted a champagne vinaigrette on our visit to the farm and I knew I had to recreate it. So here you go.  I must say that the star of this salad is the vinaigrette. Enjoy!

Beets & Carrot Salad (with Champagne Vinaigrette)
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • Salad:
  • 2 bunches of trimmed beets, sliced in small chunks
  • ½ cup sliced carrots
  • 4 cups arugula
  • ½ cup dried cranberries
  • shredded parmesan (optional)
  • Vinaigrette:
  • 2 teaspoons Dijon mustard
  • 2 tablespoons honey
  • ¼ cup champagne vinegar
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon salt
  • Pinch of freshly ground black pepper
Instructions
  1. Place the beets in a medium saucepan and add water to cover. Add some lemon juice or vinegar. This will help to keep the beets from bleeding.
  2. Boil for about 15 minutes or until the beets are tender when sticking a fork into it.
  3. Drain the beets and let cool off for about 10 minutes.
  4. While the beets cook, make the vinaigrette.
  5. Once the beets are cooled, arrange all ingredients and toss with the vinaigrette.
  6. Vinaigrette:
  7. In a small bowl, combine mustard, honey and vinegar; whisk together. While whisking constantly, slowly drizzle in olive oil. Season with salt and pepper.

 

Beets & Carrot Salad (with Champagne Vinaigrette)

 

L~ F~:
  • STUNNING!!! As always :) Hope your training is going well.

    xoReplyCancel

    • ana @ fit, fun & delish!

      Hi Caren! Thanks for the comment! Training is going great so far….10 weeks to go! :) ReplyCancel

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