Carrot salad with cranberries and pistachios

Based on 2 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy πŸ‘Œ
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
400 oz 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

    In a small pan without oil, toast the pistachios for a few minutes.
    • 40 g pistachios
    • frying pan (small)

    In a small pan without oil, toast the pistachios for a few minutes.

  • Step 2/2

    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.
    • 400 oz 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.