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From The River City Kitchen

Shaved Carrot and Beet Salad

Ready in: 20 minutes

Serves: 4


  • 3 medium beets, any variety

  • 5 large carrots, in a variety of colors

  • Juice of two limes

  • 2 teaspoons honey

  • 2 tablespoons extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

  • 1/3 cup roasted pistachios, roughly chopped

  • 3 ounces feta cheese, crumbled

  • 1 cup fresh mint Method

  1. Fill large bowl with ice water and set aside. Under running water, scrub beets and carrots thoroughly. Trim stem ends and, using a mandoline, make paper-thin slices of each. (A sharp vegetable peeler may also be used.) Transfer shaved vegetables to ice water bath and let soak for 5 to 10 minutes.

  2. In a serving bowl whisk together lime juice, honey and olive oil. Season to taste with salt and pepper.

  3. Drain shaved vegetables and pat dry thoroughly. Transfer to serving bowl and top with pistachios and feta cheese. Toss to coat in dressing and tear mint leaves over top before serving.