Golden Beet and Purple Carrot Salad with Yogurt and Coriander
1 tablespoon grapeseed or vegetable oil
2 teaspoons sugar
1/2 cup greek yogurt, 2%
1/4 teaspoon ground corriander
1 small shallots or 2 scallions (thinly sliced)
0 salt and pepperShop this recipe
1. Preheat oven to 375°. Toss walnuts and oil on a rimmed baking sheet. Bake until walnuts are lightly toasted and fragrant, 6-8 minutes. Immediately sprinkle with sugar and season with salt and pepper; toss to coat. Let cool. DO AHEAD: Walnuts can be toasted 1 day ahead. Store airtight at room temperature.
2. Whisk yogurt, vinegar, honey, and coriander in a small bowl. Season with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
3. Place thinly sliced carrots in a colander set in a bowl of ice water. Let sit until carrots start to curl, about 2 minutes. Lift colander from water and drain carrots well; pat dry.
4. Combine carrots, beets, scallions, and dressing in a large bowl and toss to coat. Divide among plates; sprinkle with walnuts.