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dani california cooks

homegrown and homemade in CA

Roasted Beet and Carrot Salad with Pistachios

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Roasting beets and carrots brings out their natural sweetness and earthiness. Mixed with a dijon vinaigrette and sprinkled with some chopped pistachios, this is one of those {paleo!} dishes that is so simple to make but so complex in taste.

Roasted Carrot and Beet Salad with Pistachios | danicaliforniacooks.com I am so thrilled to be back home in San Francisco after three weeks away! Honestly, it had felt like forever since I had been in our apartment, after so much travel for work and play. Landing the night before, on Friday morning when I threw on my Uggs and puffer jacket (hi, San Francisco fog) , I pretty much skipped to hot yoga and then grabbed a green juice afterwards and sipped it so joyfully. And I had a great, busy day in the office and grabbed dinner with a new friend on the Embacadero afterwards at Coqueta.

Roasted Carrot and Beet Salad with Pistachios | danicaliforniacooks.com

Saturday I walked to a hip hop class with a girlfriend at Uforia, where we totally sweated it out learning choreography. We grabbed a light brunch afterwards, and then I spent the rest of the afternoon shopping, grocery shopping, and getting my nails done. But after being gone from so long for my kitchen, I couldn’t want to get home that evening and rip open my CSA box to whip up something for dinner. One thing I love about recieving a CSA box is that it turns your kitchen into an episode of iron chef. Remember my Extra Fudgy Paleo Zucchini Brownies? They give you so much delicious produce and you certainly want to use all of it up, but you have to get creative because you don’t choose what you get! This week I received a bunch of beautiful beets and carrots. And some gorgeous tri-color corn. And nectarines and pluots and greens and cucumbers and peppers and squashes - oh my.

Roasted Carrot and Beet Salad with Pistachios | danicaliforniacooks.com I’ve found that roasted vegetables are my favorite in all forms - salads, purees, soups. There is something about roasting carrots and beets that totally transforms them into a totally different veg-experience. They become sweet and crunchy and soft and earthy all at the same time, and the fact that these are julienned makes ALL of the difference in terms of getting the right flavor and texture. You really don’t have to do much to them, but tossing them in a simple vinaigrette topped with a couple of chopped pistachios really makes this dish something special. It tastes great hot or cold, looks beautiful, and and pairs great with protein as a side dish. I recommend allow the vegetables to come to room temperature before tossing with the dressing, and this makes it even easier to make ahead and have for leftovers.

car Nate was out of town still this weekend, which meant that my home cooked dinners could be light and veggie-heavy. I paired this with another recipe that I can’t wait to share with you later this week. For the food bloggers out there whose husbands/boyfriends are classic meat-and-potatoes guys - what are some of your favorite recipes to cook for them that still satisfy your health requirements? I could use all the ideas I can get over here!

Roasted Carrot and Beet Salad with Pistachios | danicaliforniacooks.com

5.0 from 3 reviews
Roasted Beet and Carrot Salad with Pistachios
 
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Roasting beets and carrots brings out their natural sweetness and earthiness. Mixed with a simple dijon vinaigrette and sprinkled with some chopped pistachios, this is one of those dishes that is so simple to make but so complex in taste.
Author:
Serves: 4 servings
Ingredients
  • 5 beets, julienned
  • 4 medium sized carrots, julienned
  • 2 tbsp olive oil
  • 2 tsp honey
  • 1 tsp white wine vinegar
  • 2 tsp dijon mustard
  • Juice of half a lemon
  • Salt and pepper
  • 3 tbsp raw shelled pistachios, chopped
Instructions
  1. Preheat oven to 425 degrees F
  2. Place the julienned carrots and beets on a cookie sheet, and toss with 1 tbsp olive oil and the 2 tsp honey. Sprinkle with salt and pepper
  3. Roast for 15-20 minutes
  4. Remove from oven, and let cool
  5. While cooling, whisk 1 tbsp olive oil, white wine vinegar, dijon mustard, and lemon juice
  6. Once vegetables are at room temperature, in a bowl, place the roasted vegetables and toss with the dressing
  7. Serve with pistachios sprinkled on top

If you like this, you’ll love: Roasted Eggplant Salad with Chickpeas, Feta, and Mint (one of my first recipes!)

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