Carrot salad with cranberries and pistachios

Name: Carrot salad with cranberries and pistachios
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: european
Ingredients: 14 oz carrots; 5.25 oz red beets; 1.5 oz pistachios; 1.5 oz cranberries; 0.33 oz mint; 3 tbsp white balsamic vinegar; 4 tbsp olive oil; 1 pinch chili flakes; salt; pepper

Based on 5 ratings

In app

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"A super quick and fresh carrot salad. Instead of pistachios you can use any other nuts and if you don't have cranberries, just go for raisins."

Difficulty

Easy 👌

Preparation

15 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

400

carrots

150 g

red beets

40 g

pistachios

40 g

cranberries

10 g

mint

3 tbsp

white balsamic vinegar

4 tbsp

olive oil

1 pinch

chili flakes

salt

pepper

Utensils

frying pan (small), peeler, mandoline

Step 1/2
- 40 g pistachios
- frying pan (small)
In a small pan without oil, toast the pistachios for a few minutes.
Step 2/2
- 400 carrots
- 150 g red beets
- 3 tbsp white balsamic vinegar
- 4 tbsp olive oil
- salt
- pepper
- 40 g cranberries
- 10 g mint
- peeler
- mandoline
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!