Beetroot and Carrot Salad

Name: Beetroot and Carrot Salad
Prep time: 80 min
Yield: 6
Cuisine: Internacional
Ingredients: 4 beets, large; 1/4 cups olive oil; 1/4 cups sherry vinegar; 1 tablespoon honey; 1 teaspoon Dijon mustard; 1 teaspoon sesame oil, optional; 2 cups baby arugula; salt; pepper; 1 1/2 cups carrot, grated

Sara Salame

A beetroot and carrot salad that you can't miss, it's delicious and you can pair it with any dish you like.

Reviewed by Editorial Team of Kiwilimón

Published: 31-10-2013

Preparation

1h 20 mins

Low

Wrap the beetroot in aluminum foil and bake until soft, about 45 minutes to an hour. Let it cool and remove the skin. Grate the beetroot and set aside. Prepare the dressing by mixing vinegar, oil, honey, mustard, salt, and pepper. Arrange a bed of arugula on a plate, then a bed of beetroot and another of carrot. Add dressing over each plate. Enjoy.