Prepare to embark on a culinary journey that will tantalize your taste buds and elevate your salad game! This Roasted Beet Salad with Pickled Carrots, Lemon Cream, Mint, and Almonds is not just a dish—it's a vibrant symphony of colors, textures, and flavors that will make your mouth water. Whether you're a health-conscious foodie or a gourmet enthusiast, this recipe promises to turn an ordinary meal into an extraordinary dining adventure that will impress even the most discerning palates.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups roasted beets, sliced
- 1 cup pickled carrots, sliced
- 1/2 cup almonds, toasted
- 1/4 cup fresh mint leaves
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wash and trim the beets, leaving about 1 inch of stem. Wrap each beet individually in aluminum foil and place on a baking sheet.
- Roast the beets in the preheated oven for 45-60 minutes, or until they are tender when pierced with a fork. The cooking time will depend on the size of the beets.
- While the beets are roasting, prepare the pickled carrots. If not already pickled, slice carrots thinly and quick pickle them in a mixture of vinegar, water, salt, and sugar for about 15-20 minutes.
- Toast the almonds in a dry skillet over medium heat, stirring frequently, until they are golden brown and fragrant. This should take about 3-5 minutes. Set aside to cool.
- Once the beets are roasted, remove them from the oven and let them cool slightly. Carefully unwrap the foil and use a paper towel to gently rub off the skin.
- Slice the roasted beets into thin, uniform rounds or wedges.
- In a small bowl, prepare the lemon cream by mixing Greek yogurt with fresh lemon juice. Season with salt and pepper to taste.
- Arrange the sliced roasted beets on a serving platter. Top with pickled carrot slices.
- Drizzle the lemon cream over the beets and carrots.
- Sprinkle toasted almonds over the salad.
- Tear fresh mint leaves and scatter them on top of the salad.
- Finish with an additional pinch of salt and freshly ground black pepper if desired.
- Serve immediately at room temperature or slightly chilled.
Tips
- Choose fresh, firm beets with smooth skin for the best roasting results.
- Wear disposable gloves when handling beets to prevent staining your hands.
- For quicker pickling, use apple cider vinegar for a slightly sweeter carrot flavor.
- Toast almonds carefully—they can burn quickly, so stir constantly and watch closely.
- Let roasted beets cool slightly before peeling to make skin removal easier.
- For a more intense flavor, add a drizzle of high-quality olive oil before serving.
- This salad can be prepared ahead of time, with components stored separately in the refrigerator.
- Experiment with different nuts like pistachios or walnuts for varied texture and taste.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 10g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 5mg
