Wednesday, October 1, 2008

Beet and Carrot Salad

This is inevitably how we use beets from our CSA basket since I'm not fond of them cooked. (I really should work on that). We like things quite tart, so adjust to your tastes. Not sure if a kid would like this or not.

INGREDIENTS
1 bunch beets
1 bunch carrots (roughly equal to amount of beets)
Juice of 1/2 to 1 whole lemon
Pinch salt
1 TBSP olive oil

DIRECTIONS
  1. Top and scrub the beets and carrots. The beet greens can be used for another purpose
  2. Grate the beets and carrots in a food processor or by hand
  3. In a medium to large bowl, mix the lemon juice with the salt to dissolve the salt
  4. Add the olive oil and whisk to emulsify
  5. Add beets and carrots to the bowl and mix well
This dish is a great accompaniment to grilled sausage or in any context where you might like a slaw.

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