Beet & Carrot Salad
Servings 6, Total Time 20 minutes
This salad strikes a perfect balance between tangy and sweet flavors, enhanced by the creamy texture of the yogurt and a satisfying vegetable crunch. It features freshly shredded beets, carrots, and zesty yogurt. I suggest using a food processor with a grating attachment to shred the vegetables, as it saves you time. You'll appreciate the time saved if you love this salad as much as I do. Be sure to shred the carrots and beets separately to maintain their vibrant colors. Mix the shredded vegetables and serve them over the garlicky yogurt, or layer them with the yogurt—starting with the beets for a more colorful presentation.
For the vegetables:
4 medium carrots, peeled and grated
2 large red beets, peeled and grated
For the garlicky yogurt:
1 cup Strained Greek yogurt, or Labne
1 cup Labne
3 cloves garlic, grated
2 tablespoons tahini
½ tsp sea salt
½ tsp Bukovo or Aleppo pepper
1 lemon juiced and zested
For the vinaigrette:
½ cup extra-virgin olive oil
2 lemons zested and juiced
2 tbsp sherry vinegar
4 tsp honey
1 tsp kosher salt
½ tsp black pepper
2 garlic cloves, grated
For the garnish:
¼ cup roasted pistachios, chopped
¼ cup mint leaves
1 tsp toasted coriander seeds, crushed
Steps:
Mix the garlicky yogurt cream ingredients in a small bowl until well combined. Cover and refrigerate until ready to serve.
Using a food processor with grating attachments or a box grater, grate the carrots and beets separately, placing them in bowls.
To make the vinaigrette, whisk the oil, lemon juice, vinegar, honey, salt, and pepper in a small bowl.
There are two ways to proceed, depending on your preference for keeping the colors separate, as the beets will bleed into the carrots. Drizzle about ⅛ cup of the vinaigrette over the grated carrots and stir gently. Repeat this process with the shredded beets.
When ready to serve, mix the carrots and the beets. Drizzle with ⅛ cups of vinaigrette and stir gently. Let the mixture stand for 5 minutes.
Spread the yogurt cream on a serving platter. Top it with the carrots and beets, then drizzle with additional vinaigrette. Sprinkle the pistachios on top, and garnish with mint leaves and lemon zest!
Make ahead:
The garlicky yogurt can be prepared up to 3 days in advance.