Spring Carrot & Beet Salad with Goat Cheese

Sharing some southern love from our friends down in Edible Nashville with this vibrant spring carrot beet salad.
By | May 30, 2015


  1. Preheat oven to 350°.
  2. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6–8 minutes. Let cool; coarsely chop.
  3. Combine raisins, carrots, beets, mint, and pistachios to a bowl. Toss together.
  4. In a separate bowl add garlic, white wine vinegar, lemon juice & zest, red pepper, honey, and olive oil. Mix with a whisk. Pour this mixture into the carrot/beet mixture. Season with salt & pepper. Mix well.

To Serve: Place the Carrot Beet Slaw in a bowl and top with crumbled goat feta cheese and chopped mint.

This recipe courtesy of Chef Brandon Frohne of Mason's. Edible Nashville

Related Stories & Recipes

Shaved Asparagus, Pea, and Pea Shoot Salad

I have served this surprisingly rich salad as a second course after a pasta dish, on top of a piece of broiled fish, and garnished with croutons: they’re all good! When choosing pea shoots, look for s...


  • 1/2 cup unsalted, shelled raw pistachios
  • 3/4 cup golden raisins
  • 1 pound carrots, peeled and shaved thin on a mandolin
  • 2 medium beets, peeled and shaved paper thin on a mandolin
  • 1/2 cup mint, chopped
  • 1 garlic clove, minced
  • 1/4 cup white wine vinegar
  • Juice and zest of 1 meyer lemon
  • 1/4 teaspoon red pepper flakes, minced
  • 2 tablespoon local honey
  • 2/3 cup extra virgin olive oil
  • Sea Salt & Cracked Pepper to Taste
  • 1/2 cup crumbled Noble Spring’s Goat Feta Cheese
Build your own subscription bundle.
Pick 3 regions for $60