Spring Carrot & Beet Salad with Goat Cheese

A delicious salad with equal parts vibrant color and wonderful texture.
Photography By Danielle Atkins | April 16, 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.

About this recipe

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

Find and follow Chef Frohne on Twitter.

Find and follow Mason's on Twitter.


  • 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
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