Beet, Carrot, and Radish Salad
A fresh, colorful salad combining roasted beets, shaved carrots, radish, arugula, creamy goat cheese, and crunchy pistachios. Tossed with a light vinaigrette, it’s nutrient-rich, satisfying, and quick to prepare—perfect for lunch, dinner, or meal prep.
Equipment
- 1 Mini Nonstick Egg and Fry Pan
- 1 Vegetable Peeler
- 1 Mandoline Food Slicer
- 1 Baking tray
- 1 Skewer or Fork
Ingredients
- 120 g beetroot – scrubbed trimmed (about 1 medium beet)
- 140 g carrot – peeled trimmed
- 3 small radishes – trimmed shaved thinly
- 100 g arugula and mustard leaves
- 80 g goat cheese – or another soft white cheese
- 1 tbsp pistachios – or walnuts/almonds lightly roasted
- 2 tbsp vinaigrette – your choice
- 1 pinch salt
Instructions
- Preheat Oven for Roasting: Begin by preheating your oven to 200°C (390°F). This ensures that the beets will roast evenly and become tender without losing their vibrant color. While the oven warms, gather your baking tray and foil so you’re ready for the next step.
- Prepare Beets for Roasting: Take your beetroot, scrub it gently under cold running water to remove any dirt, and trim off the tops and root ends. Loosely wrap each beet in aluminum foil, ensuring they are fully enclosed to trap steam while roasting. Place the wrapped beets on a baking tray.
- Roast Beets Until Tender: Slide the tray into the preheated oven and roast the beets for approximately 30 minutes. Check for doneness by inserting a skewer or fork; it should slide easily into the center of the beet. The roasting will bring out the natural sweetness of the beets and make peeling effortless.
- Cool and Peel Roasted Beets: Once roasted, carefully remove the tray from the oven. Allow the beets to cool slightly until they can be handled safely. Unwrap the foil and, using a vegetable peeler, remove the outer skin. Discard any tough or fibrous parts. Then, using the peeler or a sharp knife, shave the beets into thin, uniform slices to maximize texture and flavor in the salad.
- Prepare Carrots: While the beets are cooling, peel the carrots using a vegetable peeler. Create long, thin ribbons by shaving the carrots lengthwise. This will add both color and crunch to your salad, enhancing the visual appeal and texture.
- Slice Radishes: Trim the ends of the radishes and slice them into thin rounds using a mandoline or sharp knife. Thinly sliced radishes provide a delicate peppery crunch that balances the sweetness of the roasted beets.
- Wash and Dry Greens: Gather your arugula and mustard leaves and rinse them under cold running water to remove any grit. Gently pat them dry with a kitchen towel or use a salad spinner to ensure the leaves are crisp. Dry leaves prevent the salad from becoming soggy once dressed.
- Prepare Cheese: Take your goat cheese (or another soft white cheese) and cut it into small, irregular chunks. This allows the creamy cheese to mix naturally with the vegetables, providing pockets of rich flavor in every bite.
- Roast or Toast Nuts: Place pistachios, walnuts, or almonds in a small dry pan over medium heat. Stir frequently for 2–3 minutes until lightly golden and fragrant. Toasting enhances the nutty flavor and adds a satisfying crunch to the salad. Remove from heat and allow to cool slightly.
- Assemble the Salad Base: On a serving plate or in a large bowl, lay down half of the arugula and mustard leaves as the foundation. This green layer will act as a bed for the other colorful ingredients.
- Layer Carrots, Beets, and Radishes: Arrange the carrot ribbons evenly over the greens, followed by the thinly sliced roasted beets. Next, add the radish slices. Layering the vegetables in this order ensures a visually appealing presentation and an even mix of flavors in every forkful.
- Add Cheese and Nuts: Sprinkle the goat cheese chunks over the layered vegetables, then scatter the toasted nuts on top. The combination of creamy cheese and crunchy nuts adds depth and variety to the salad, making each bite more interesting.
- Drizzle Vinaigrette and Season: Drizzle 2 tablespoons of your preferred vinaigrette evenly over the salad. Sprinkle a pinch of salt on top to enhance the flavors. Optionally, add freshly ground black pepper to taste. Be careful not to overdress; the goal is to lightly coat the ingredients while keeping the greens crisp.
- Serve Immediately: Your beet and carrot salad is now ready to enjoy. Serve immediately for maximum freshness and crunch. You can offer extra dressing on the side for those who prefer a more pronounced flavor. This salad pairs beautifully with grilled proteins or can stand alone as a light, satisfying meal.
Notes
- Always roast fresh beets for the richest flavor, but canned or vacuum-packed beets work in a pinch.
- Slice vegetables uniformly to ensure even flavor distribution and an attractive presentation.
- Lightly toast nuts to enhance their crunch and bring out deeper nutty notes.
- Assemble the salad just before serving to prevent greens from wilting.
- Use a mild vinaigrette to complement, rather than overpower, the earthy sweetness of the beets and the peppery bite of the arugula.
