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Roasted Beet Salad

Roasted Beet Salad with Pickled Carrots, Lemon Cream, Mint and Almonds

Amy Kritzer
A healthy summer Roasted Beet Salad with Pickled Carrots, Lemon Cream, Mint and Almonds! So you can eat more cookies.
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Salad
Cuisine Jewish
Servings 2 -4

Ingredients
  

  • For pickled carrots:
  • 1/2 pound carrots peeled and sliced into very thin slices with a mandoline or knife
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 2 tablespoons granulated sugar
  • 2 teaspoons kosher salt
  • 1 garlic clove smashed
  • For beets:
  • 1 1/2 pounds fresh beets cleaned and trimmed
  • 1/4 cup extra virgin olive oil plus more for drizzling
  • 2 teaspoons dried cumin
  • Juice from 1/2 lemon
  • 1 tablespoon honey plus more for drizzling
  • Salt to taste
  • 1/4 cup slivered almonds
  • 1/4 teaspoon chili pepper flakes
  • Mint chopped, for garnish
  • For Lemon Cream:
  • 1/3 cup heavy cream cold
  • 1/3 cup whole milk yogurt or Greek yogurt
  • Juice from 1/2 lemon

Instructions
 

  • Preheat oven to 400 degrees F.
  • To pickle carrots, place sliced carrots in a large mason jar or two. In a medium saucepan, bring apple cider vinegar, water, sugar, salt and garlic clove to a boil. Pour over carrots to cover, let cool, and refrigerate for at least 2 hours. Pickles will keep for up to a week, and you should have some extra. Yay!
  • Place beets on a large piece of aluminum foil, drizzle with a little olive oil and sprinkle with a little salt. Wrap in the foil and roast for 1 hour or until tender. Rub off skin with a towel while hot (it's easier that way!) and let cool.
  • Put the almonds on a foil lined cookie sheet and roast for 5-7 minutes until toasted (they should smell toasty), careful not to burn!
  • Once beets are cool, slice thin (1/8 inch) and cut into rounds using a 1-inch cookie cutter. Try to get as many circles as you can from each slice.
  • Whisk together 1/4 cup olive oil, cumin, lemon juice, honey and salt to taste to make dressing and toss with sliced beets. Set aside.
  • Then make lemon cream. With a hand mixer or whisk, beat cream until peaks form. Then add in yogurt and lemon juice and beat until thick.
  • Spread some of the cream on the bottom of the serving plates, and then top with beets, carrots, almonds, mint, chili pepper flakes and a drizzle of honey. Serve immediately, as the beets will start to bleed a little if placed on the lemon cream.
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