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Posted by on Apr 15, 2015 in fall, spring | 0 comments

Shaved Beet + Carrot Salad

I’m excited to partner with Local Roots to bring you original recipes featuring their farm-to-home produce. This new Atlanta-based app allows you to order produce and goods directly from local farmers and have it delivered to your home. The produce in this recipe comes from Red Earth Organic Farms in Zebulon, Georgia.

Shaved Beet + Carrot Salad with Goat Cheese | Kitchen 1204

I love the transition into spring that brings light, crisp dishes. The stalls of the farmers markets are once again full of vegetables that need little to no cooking. Beets, however, were not among the list of vegetables that I’d deem “no cook.” I didn’t even like beets until a couple of years ago, and roasted was the only acceptable preparation in my book. But this salad changed my mind.

Slicing the beets and carrots very thinly leaves them crisp, but not overwhelming. A light vinaigrette almost gives an illusion of quick-pickled vegetables without the added time or extra dishes. Beets + goat cheese is always a winning combination, though the cheese can easily be replaced with brebis (fresh sheep’s cheese), ricotta, or dollops of plain yogurt. Winter savory is an herb I’m just becoming acquainted with, thanks to Local Roots. It’s very similar to thyme and gives just the right herbaceous note to the dish. Serve this as a starter for two, or a side dish for 3+ people.



3-4 med. carrots, greens removed

6 c ice water, divided

1 med. golden beet, greens removed

1 med. red beet, greens removed

2 Tbsp olive oil

1 Tbsp champagne vinegar

1 tsp honey

salt + pepper

2 oz. goat cheese, crumbled

2 tsp winter savory or thyme, finely chopped


Special Equipment:

mandoline slicer and/or vegetable peeler


1. Prep carrots + beets. Trim and discard ends of carrots. For organic carrots, give them a good scrub, for conventional carrots, remove peel. Using a mandoline slicer or vegetable peeler, make slices as thin as possible lengthwise along carrots. Place slices in a bowl with 3 c ice water. Trim ends of beets and remove peel. Shave slices of beets with a mandoline slicer or vegetable peeler. You can either shave the beets crosswise to make circles, lengthwise to make strips, or you can peel around the circumference to make curved strips. Add the golden beet slices to the bowl of ice water with carrots. Add the red beet slices to a separate bowl with 3 c ice water. I recommend saving the red beet for last and wearing gloves to avoid staining your hands! You should have 4-5 cups shaved vegetables when loosely packed.


2. Make vinaigrette. In a small bowl, combine 2 Tbsp olive oil, 1 Tbsp champagne vinegar, 1 tsp honey, and a pinch salt + pepper. Whisk together until combined.


3. Assemble salad. Completely drain ice water from bowls of vegetables. Split dressing between bowls, then toss to coat the vegetables with dressing. I like to keep the red beets separate so they don’t dye everything. Plate dressed vegetables, then top with crumbled goat cheese and minced savory or thyme.



Serve leftovers in an airtight container in the refrigerator.

To make this a day ahead, complete step one and refrigerate vegetables in the water to keep them crisp. When ready to serve, make the dressing and assemble the salad (steps 2 and 3). If making less than a day ahead, proceed to dressing vegetables, but wait to add cheese and herbs until serving.

Any color of beets will do. I like to add in golden beets for additional color and their sweetness. Rainbow carrots add wonderful color if you can find them.

If you don’t have champagne vinegar, I recommend substituting with another light vinegar, like rice wine or white wine.


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