Marinated Golden Beet Salad with Carrots, Dill, & Pistachios
 
Prep time
Cook time
Total time
 
A delicious, colorful salad to brighten up the grayest winter days. Golden beets and carrots in a citrus-balsamic marinade topped with crushed pistachios and fresh dill.
Author:
Serves: 4
Ingredients
  • 13-16 ounces small golden beets (about 8 baby beets)
  • 1 large or 2 small carrots
  • 1-2 small red cippolini onions (or ¼ of a red onion)
  • 1 cup fresh squeezed orange juice (about 2 oranges)
  • 1½ teaspoons red balsamic vinegar
  • 1½ teaspoons extra virgin olive oil (optional)
  • 2 teaspoons chopped fresh dill (plus extra for garnish)
  • pinch of salt
  • ¼ cup crushed roasted salted pistachios
Instructions
  1. Place the beets in a steamer basket over a pot of boiling water and steam for approximately 30-40 minutes until beets are tender. Allow more time for larger beets. Remove from heat, allow them to cool slightly, then peel the beets and cut horizontally into ¼" thick slices.
  2. While the beets are cooking, peel and thinly slice the carrots and red onion.
  3. In a medium bowl or container, combine the orange juice, balsamic vinegar, olive oil, dill, and salt. Add the carrots, onions, and sliced beets. Allow the vegetables to marinate overnight for best flavor, or as long as time allows.
  4. When ready to serve, remove the vegetables from the marinade onto a serving plate, then drizzle desired amount of citrus marinade over the top. Sprinkle with crushed pistachios and garnish with fresh dill.
Notes
This is a great salad to prepare ahead of time, as the flavor and texture improve the longer the vegetables have to marinate. It will keep for several days in the fridge in an airtight container.
Recipe by I Deliciate. at https://ideliciate.com/marinated-golden-beet-salad-with-carrots-dill-and-pistachios/