Crispy Beet and Carrot Salad with Honey Mustard Dressing
no cooking required and 5 minute prep
Prep & Cook Time: 5-10 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Milk, Eggs, Wheat
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Under %{max_calories} caloriesUnder 35g net carbsVegetarian
Chef
Rachel Post
Turn off the stove and put away the knives… Home Chef is offering meals quick enough to throw together as you’re walking out the door and tasty enough to meet our (and your) high standards for quality meals with fresh ingredients. We also pack in enough ingredients for two meals, giving you way more bang than your fast food buck ever would. Save the hot oven and pots and pans for another time; we’ve got quick and delicious covered.
In Your Box (serves 2)
- 2 Persian Cucumber
- 5 oz. Spring Mix
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3 fl. oz. Dijon Honey Mustard Dressing
- 3 oz. Matchstick Carrots
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1 oz. Roasted Sliced Almonds
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1 oz. Goat Cheese
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1 oz. Crispy Beet Strips
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories390
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Carbohydrates24g
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Net Carbs18g
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Fat30g
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Protein9g
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Sodium380mg
Recipe Steps
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ribeye, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium heat an add 1 tsp. olive oil. Cook until steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Add to salad as desired.
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If using chicken breasts, pat dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Add to salad as desired.
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If using shrimp, pat dry and season all over with a pinch of salt and pepper. Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Add to salad as desired.
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1 Make the Salad
Thoroughly rinse any fresh produce and pat dry. Trim cucumber, halve lengthwise, then cut into 1/2” half-moons. Mix spring mix, cucumber, and carrots with dressing. Garnish with almonds, crispy beet strips, and goat cheese (crumbling with your hands, if needed). Bon appétit!
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