Glazed Baby Beet and Carrot Salad with Cumin Dressing Recipe

Name: Glazed Baby Beet and Carrot Salad with Cumin Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 2 tablespoons extra-virgin olive oil; 8 baby golden and chioggia beets, peeled and quartered; 8 baby carrots, peeled and halved lengthwise; Salt and freshly ground pepper; 2 teaspoons honey; 3 tablespoons white wine vinegar; 1/2 teaspoon ground cumin; ½ cups mixed baby lettuces, such as Bibb, lolla rossa, red salad bowl, red oak leaf or little gem (12 ounces); 1/2 cup crumbled feta, preferably French (2 1/2 ounces); 2 tablespoons chopped almonds

Servings: persons

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
8 baby golden and chioggia beets, peeled and quartered
8 baby carrots, peeled and halved lengthwise
Salt and freshly ground pepper
2 teaspoons honey
3 tablespoons white wine vinegar
1/2 teaspoon ground cumin
½ cups mixed baby lettuces, such as Bibb, lolla rossa, red salad bowl, red oak leaf or little gem (12 ounces)
1/2 cup crumbled feta, preferably French (2 1/2 ounces)
2 tablespoons chopped almonds

1
In a medium skillet, melt the butter in the olive oil.
2
Add the beets and carrots and season with salt and pepper.
3
Cover and cook over moderate heat, stirring once or twice, until the beets are crisp-tender, about 5 minutes.
4
Add the honey and 2 tablespoons of the vinegar and cook over moderate heat, stirring occasionally, until tender and lightly glazed, 2 to 3 minutes.
5
Using a slotted spoon, transfer the vegetables to a large bowl.
6
Whisk the remaining 1 tablespoon of vinegar into the skillet along with the cumin, then pour over the vegetables.
7
Let cool slightly.
8
Add the baby lettuces and feta to the vegetables and toss.
9
Sprinkle with the almonds and serve right away.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 2 tablespoons extra-virgin olive oil, 8 baby golden and chioggia beets, peeled and quartered, 8 baby carrots, peeled and halved lengthwise, and more.

Yes, Glazed Baby Beet and Carrot Salad with Cumin Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Glazed Baby Beet and Carrot Salad with Cumin Dressing

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