No.198
Recipe Card

Beet, Carrot & Cranberry Salad

Say it loud, say it often, say it in color–perhaps this is how an ad man like Don Draper would pitch this salad–one that shouts with bright, clear colors, ready to make it’s prime-time appearance on your holiday table. Bijouxs, beautiful recipes by design.

My education and work as a commercial designer is a big part of Bijouxs the Little Jewels Collection of recipes; I am a visually driven diner. This salad just screams color, and lots of it, thus my recall of the classic ad men quip from design school. It is true, that beautiful, brightly colored images capture our attention, this also translates to the food we eat.

Beet, Carrot & Cranberry Salad, is a colorful stunner of a salad.  Vivid technicolor hues are all courtesy of the beautiful produce.  Thankfully, it is easy to prepare and sure to bring a pop of color to your holiday table. Tender slices of cooked beets, layer with thin, crisp slices of carrot, bathed in a light, yet festive red wine dressing punctuated with the bite of tart, fresh cranberries. Make yours a really easy fix utilizing ready cooked beets and a simple hand-held mandoline slicer. Create your mise en place by pre-slicing each ingredient, then prepare the simple vinaigrette, plate and serve.

Say it in color this holiday season with beautiful recipes by design, from Bijouxs.

P.S. Pantry Items and Bijouxs Basics can be found on Pinterest, a collection of the little jewels I cook with and keep in the Bijouxs Kitchen.

As always, enjoy. B
Recipe Card
  1. Medha writes

    First time on your blog and I am loving it! Love your photography and gorgeous plating. You are right , this salad is so tempting and colourful, I am hooked on your blog. Great work!

    • Bijouxs writes

      Hello Medha and welcome to Bijouxs! So happy you are enjoying the site and the recipes. Thank you so much for your wonderful comment!

  2. Valerie writes

    This looks gorgeous! Could this be made ahead of time? How long would it stay fresh and tasty?

    • Bijouxs writes

      Hello Valerie! You can prep all the salad components ahead; slice the beets, carrots, cranberries and make vinaigrette ahead of time–esp. if you are ‘taking it on the road’ with you–then assemble the salad ingredients & add the dressing just prior to serving. It’s best served right after tossing with the dressing, much like a green salad, although it will stay fresh and tasty a bit longer due to the more the sturdy nature of the beets & carrots. Happy Thanksgiving!

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