Grated Beet and Carrot Salad

Grated Beet and Carrot salad

Beets and carrots are such companionable vegetables. They go together “grate” in this simple salad. Such flavorful veggies need only light embellishment — just a little added sweetness, plus the tartness of lemon, which brings out their flavors. And a small flourish of your favorite seeds is a nice finishing touch.

Serves: 4 to 6

  • 2 medium beets, peeled and grated (see note)
  • 4 large or 6 medium carrots, peeled and grated
  • 1 tablespoon agave nectar or maple syrup
  • Juice of 1/2 to 1 lemon (2 to 4 tablespoons), to taste
  • 1 tablespoon caraway, hemp, or sesame seeds
  • Salt and freshly ground pepper to taste
  • Leaves from a few sprigs minced fresh herb of your choice, optional
    (parsley, cilantro, or dill, or a combination)

Combine all the ingredients in a serving bowl. Ideally, allow time to let the salad stand (at room temperature or refrigerated), so that the flavors can blend.

Note: If you like beets partially cooked (they’re also easier to peel and cut that way), you can simmer them whole in water to cover for about 5 to 8 minutes. Or, place them in a heatproof container with a very small amount of water; cover and microwave for 2 minutes per beet.  With either method, don’t cook for too long — you want to be able to pierce through maybe 1/4 inch, with resistance. Peel and cut the beets into chunks once they’re cool enough to handle, before grating them.

Grated Beet and Carrot salad recipe

Here are more recipes using beets.

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