Name: Shredded Root Vegetable Salad with Orange Vinaigrette
Total time: 55 min
Ingredients: ¼ cup extra-virgin olive oil; 1 shallot , minced; 2 tablespoons white wine vinegar; 1 tablespoon maple syrup; 1½ teaspoons table salt; 1 teaspoon grated orange zest plus 2 tablespoons juice; 1 garlic clove , minced; ½ teaspoon ground coriander; ½ teaspoon pepper; 8 ounces beets , trimmed and peeled; 1 pound carrots , peeled; 4 ounces goat cheese , crumbled (1 cup), divided; ½ cup salted shelled pistachios , chopped, divided; ½ cup fresh cilantro leaves; ½ cup fresh mint leaves , chopped coarse

Why This Recipe Works

This salad can be made incredibly quickly with help from the shredding disk of a food processor. We whisked together orange zest and juice, minced shallot, garlic, citrusy coriander, and bright white wine vinegar to create a vibrant dressing that enhanced the sweetness of the earthy carrots and beets. To bring it all together, we tossed the shredded carrots and beets with the dressing and sprinkled on handfuls of cooling mint and fresh, fragrant cilantro. We topped the salad with salted pistachios for a nutty crunch and goat cheese for a tangy richness.

Before You Begin

We prefer to use the shredding disk of a food processor to shred the carrots and beets, but you can also use the large holes of a box grater.

Instructions

Whisk oil, shallot, vinegar, maple syrup, salt, orange zest and juice, garlic, coriander, and pepper together in large bowl.

Fit food processor with shredding disk. Cut beets, as needed, to fit through processor feed tube, then shred beets and carrots. Add to vinaigrette and toss until well combined. Let sit for 30 minutes to allow flavors to meld. (Mixture can be refrigerated for up to 3 days.)

Add ½ cup goat cheese, ¼ cup pistachios, cilantro, and mint and toss to combine. Season salad with salt and pepper to taste. Transfer salad to platter and sprinkle with remaining ½ cup goat cheese and remaining ¼ cup pistachios. Serve.