Balancing Beet and Carrot Salad

This simple beet and carrot salad is a great way to showcase the natural sweetness of beets and the earthy flavor of carrots. The walnuts add a bit of crunch, and the goat cheese (if using) adds a touch of richness. The dressing is made with olive oil, apple cider vinegar, honey, salt, and pepper, and it's light and refreshing.

The first time I had beet and carrot salad, I was at a dinner party. The salad was simple, but it was so delicious that I couldn't stop eating it. I asked the hostess for the recipe, and she was kind enough to share it with me. I've been making this salad ever since, and it's always a hit. I love the way the beets and carrots complement each other, and the dressing is the perfect finishing touch. This salad is a great way to use up leftover beets and carrots, and it's also a healthy and refreshing side dish.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 large beet, peeled and diced
• 3 medium carrots, peeled and diced
• 1/2 cup chopped walnuts
• 1/4 cup crumbled goat cheese (optional, for non-vegans)
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the beets, carrots, walnuts, and goat cheese (if using).
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately or refrigerate for later.

Why It Works

• The beets and carrots are both roasted, which brings out their natural sweetness.
• The walnuts add a bit of crunch and texture.
• The goat cheese (if using) adds a touch of richness and creaminess.
• The dressing is made with olive oil, apple cider vinegar, honey, salt, and pepper, and it's light and refreshing.