Balsamic Beet and Carrot Salad

Hi all! It's been FOREVER since I've posted a recipe, so I figured I'd stop being lazy and post something. I had a bunch of beets from Trader Joe's in the fridge, so I decided to use them up.


I don't think I used as many veggies as the original recipe called for, so there was a lot of excess dressing. Just know that you may have some tasty dressing left over to use on future salads.

Balsamic Beet and Carrot Salad
Adapted from Simple Spoon
Ingredients:
1 package Trader Joe's pre-cooked beets (or 3-4 cooked beets)
1-2 cups baby carrots
1/2 cup raw almonds
Crumbled Feta cheese for topping
1T agave syrup
Sea salt

Dressing:
1/3 cup olive oil
1/4 cup balsamic vinaigrette
15 basil leaves, shredded
2 cloves minced garlic

Step 1: Heat saute pan to medium. Add almonds and cook until fragrant, stirring regularly but not constantly. Once they've darkened slightly and are fragrant, turn off heat and add agave. Stir until almonds are evenly coated. Sprinkle with salt. Transfer to a clean plate. Syrup will solidify, creating candied almonds!

Step 2: Steam baby carrots until al dente.

Step 2: Add all dressing ingredients together and mix until homogenous. Drizzle beets and carrots with dressing and top with feta cheese and almonds.

Enjoy!