Carrot salad with cranberries and pistachios
frying pan (small), peeler, mandoline
- 40 g pistachios
- frying pan (small)
In a small pan without oil, toast the pistachios for a few minutes.
- 400 carrots
- 150 g red beets
- 3 tbsp white balsamic vinegar
- 4 tbsp olive oil
- 40 g cranberries
- 10 g mint
Peel the carrots and red beets and slice into fine julienne. Mix with vinegar, olive oil, chili flakes, salt and pepper and knead briefly with your hands. Then arrange on plates and garnish with the pistachios, cranberries and mint.
Enjoy your meal!