Originally found on A Beautiful Plate.
Carrot Salad with Coriander Vinaigrette and Pistachios
This is a delicious side salad that is packed with flavor.
Using a skillet toast the pistachios until fragrant. Should be 5 minutes on low heat. Set aside.
Using same skillet toast the coriander seeds until fragrant 4-6 minutes. Coarsely chop and set aside.
In a small bowl or jar mix the garlic, lemon juice, red pepper, and olive oil. Mix well. Add coriander seeds and salt to taste.
Toss the grated carrots with the dressing and let sit for 30 minutes. Add the pistachios and cilantro and serve.
This is an instant favorite dish. Vibrant in color and flavor. Originally found on The Roasted Root.
Citrus Roasted Beet Salad
Heat oven to 350.
Cut stems of beets. Usually when I buy beets they come in a bunch of two or three so I cooked all of them. Wash the beet and place individually in a tinfoil bowl you create around the beet. I put some olive oil on each one. Cook 30-50 minutes. Should be tender when you put a knife through it. Once cooked use a knife to take skin off and then slice into wedges.
Place Arugula, spinach, beet, clementine, orange, avocado and pistachios in bowl.
Mix the salad dressing together. Pour over the salad and mix well. Ready to serve.