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Before you jump to Beet & Carrot Salad recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Healthy eating is nowadays a lot more popular than it used to be and rightfully so. Poor diet is one factor in health conditions such as heart disease and hypertension which can place a drain on the economy. There are more and more campaigns to try to get us to follow a healthier lifestyle and still it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that many people believe it will take so much effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, though, simply making some minor changes can positively affect everyday eating habits.

The first change you need to make is to pay more attention to what you purchase when you go to the grocery as it is likely that you have the tendency to pick up many of the things without thinking. For example, if you eat cereal for your breakfast, do you ever check to see what the sugar and salt content is before buying? Eating a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a usual part of your new healthy diet.

To sum up, it is not hard to begin making healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to beet & carrot salad recipe. To cook beet & carrot salad you need 13 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Beet & Carrot Salad:

1. You need 2 beets
2. Use 3 carrots; oblique cut
3. Get 3 fresno chiles; minced
4. Prepare 6 slices bacon
5. Get 4 mint leaves; chiffonade
6. Get 2 radishes; baton cut
7. Get 1 shallot
8. Provide 12 chives; baton cut
9. Get 1 orange; zested
10. Take 1/2 C white vinegar
11. Prepare 2 handfuls baby spinach & baby arugula mix
12. Get 1/4 C "Parsley & Lemon Vinaigrette" (see my recipes)
13. You need 1 pinch kosher salt & black pepper

Instructions to make Beet & Carrot Salad:

1. Scrub beets well. Leave skins on and 1 inch of root on the end to help retain color during cooking. Cover with cold, salted water by about 1 inch over beets. Add vinegar. Boil until easily pierced with a paring knife, about 20 minutes. Rub skins off beets under running water.
2. Lay bacon on a sheet tray lined with parchment paper and bake at 400° for approximately 12 minutes or until bacon is crispy. Pat bacon dry between paper towels. Dice bacon into medium sized pieces. Drain bacon fat into a small saute pan.
3. Boil carrots in cold water with a pinch of salt and sugar until carrots brighten in color and are tender. Drain. Cool in an ice bath for just a few minutes ubtul carrots cool. Remove from ice bath amd let sit at room temp.
4. Saute shallots with a pinch of salt in the bacon fat.
5. Toss spinach and baby arugula with vinaigrette.
6. Lay 2-3 slices of beets on each plate. Top beets with greens. Top greens with radishes. Lay carrots and shallots around the salad. Sprinkle bacon, mint, chives, fresno chiles, salt, and pepper atop the salad. Garnish with orange zest.
7. Variations; Parsley, almonds, apple, walnut, bleu cheese, goat cheese, lime, lemon, horseradish, turmeric, celery, cardamom, dill, garlic, habanero, jalapeño, bell peppers, squash, scallions, ginger, rosemary, thyme, olives, honey, balsamic, pecans, avocado, fennel, red onion, dill, yogurt, orange, currants, endive, coriander, creme fraiche, dates, dijon, grapefruit, tarragon, ginger, watercress, lentils, pistachios, ricotta, sherry, mustard

BEET Meaning: "beet, beetroot," from Latin beta, which is said to be of Celtic origin.

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