Carrot Salad with Beets and Pistachios

Salads | World cuisine

⏳ Time

1 hour 10 minutes + 1 hour

🥕 Ingredients

🍽️ Servings

Description

Carrot Salad with Beets and Pistachios

Ingredients

Minced garlic - 2 cloves
Light raisins - 4.9 oz
White Wine Vinegar - ¼ cup
Carrots - 6 pieces
Beets - 2 pieces
Parsley - 1.2 oz
Mint - 0.7 oz
Lemon Juice - 3 tablespoons
Extra virgin olive oil - 0.3 cups
Red pepper flakes - ½ teaspoon
Unsalted pistachios - 4.2 oz

Step by Step guide

Step 1

To prepare the carrots with beets and pistachios, preheat the oven to 180°C (350°F). Spread the pistachios on a baking sheet and roast, stirring occasionally, until they are golden brown (about 6-8 minutes). Let cool, then chop coarsely.

Step 2

Combine the garlic, raisins, and vinegar in a large bowl, and let sit for one hour.

Step 3

Remove the garlic from the vinegar and discard. Add the carrots, beets, pistachios, parsley, lemon juice, and red pepper to the vinegar with raisins, season with salt and black pepper, and mix well. Add the oil and gently mix again. Serve.