Shaved Beet & Carrot Salad
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This salad boasts vibrant colors for a gorgeous summer spread, but is also perfect for fall and winter when root vegetables are in abundance. Since both beets and carrots can be rather tough raw, slice the beets and carrots as thinly as possible (using either a mandoline or your hands) to create a delicious crunch.
Buy Now Comments 0 RatingsShaved Beet & Carrot Salad with Sumac & Dill
Yield Serves 4
- wheat-free
- low-carb
- fish-free
- peanut-free
- vegetarian
- shellfish-free
- pork-free
- pescatarian
- gluten-free
- tree-nut-free
- high-fiber
- soy-free
- egg-free
- red-meat-free
- alcohol-free
- Calories 365
- Fat 26.7 g (41.1%)
- Saturated 9.4 g (47.0%)
- Carbs 17.9 g (6.0%)
- Fiber 5.0 g (20.0%)
- Sugars 10.5 g
- Protein 15.0 g (30.1%)
- Sodium 505.9 mg (21.1%)
Ingredients
- 5
medium beets, peeled and thinly sliced
- 4
carrots, peeled and thinly sliced
- 1 tablespoon
white wine vinegar
- 1 tablespoon
finely chopped dill, plus more for serving
- 2 teaspoons
Dijon mustard
- 1 teaspoon
sumac
- 1/2 teaspoon
salt, plus more for seasoning
- 1/4 cup
olive oil
-
Freshly ground black pepper
- 8 ounces
burrata (optional)
-
Crackers, for serving (optional)
Instructions
-
In a large bowl, toss together the sliced beets and carrots and set aside.
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In a small mixing bowl, whisk together the vinegar, dill, mustard, sumac, and salt. Continue to whisk while pouring the olive oil into the bowl until emulsified. Season with salt and pepper.
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Drizzle the dressing over the beet and carrot mixture and toss to coat. Taste and season with more salt and pepper before transferring to a shallow serving bowl.
-
If serving this salad on its own, tear and arrange the burrata over the salad and serve with crackers.
Recipe Notes
Reprinted from Tables & Spreads by Shelly Westerhausen Worcel with permission by Chronicle Books, 2021
Source : food
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