A note on beets & aesthetics: maybe you're at the store, and they have a big bin of rainbow colored beets. Maybe you think, "I shall make a salad all the hues of the rainbow, excepting green & blue!" That is not how beets work. It'll be radiant for 2 minutes, but then the purple beets get on the yellow beets and turn them gray and sad and it's very disappointing. Stick with one color, if you can.
For the beet-haters, R once counted himself among you, but he likes this salad. Well, his words were, "I would probably like this if I weren't sick." Please take that ringing endorsement for what it's worth. This is basically a hybrid of this recipe and this recipe.
Recipe for Shredded Beet & Carrot Salad below the jump
3 raw beets, peeled, cut into chunks, and shredded
3 raw carrots, peeled & shredded
1 orange, sectioned
1 avocado, diced
1 small jicama, peeled & diced
1 small jicama, peeled & diced
1 shallot, finely minced
3 tbsp red wine vinegar
a couple of glugs of olive oil
1 tbsp lemon juice
2 tbsp orange juice
1/4 tsp lemon zest
1/4 tsp orange zest
salt & pepper to taste
Combine the beets, carrots, orange & avocado in a bowl. Whisk the dressing ingredients together, and pour over the salad, tossing to combine well. Eat right away, if you want, but you can also wait - it's even better when it sits a while. You could probably add in some herbs (I didn't have any on hand) or sprinkle with pumpkin seeds (I was going to, but forgot.)
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