30 Before 30: Pretty Beets and Carrots (#21)

Beets are wearing me out. I love them, but I've gotten so many through my CSA, I'm not sure how many more I can eat. Fortunately I found another recipe to deal with them and it is pretty darn delicious. It works in the place of slaw as well as salad, so feel free to throw it on a sandwich. Just drain it a bit first or you may end up with purple hands. I skipped the lettuce and the arrangement and just mixed it all together.

Pretty Beets and Carrots via Moosewood Restaurant New Classics:

Serves 4

1 large red beet, peeled

1 large carrot, peeled

1 walnut-sized piece of fresh ginger root

2 Tb. vegetable oil

3 Tb. cider vinegar

1 garlic clove, minced

Salt and ground black pepper to taste

¼ c. minced scallions

6 green or red lettuce leaves (optional)

Coarsely grate the beet and then the carrot to yield about 1½ cups of each. Place in separate bowls and set aside.

Grate the ginger finely and combine it with the oil, vinegar, and garlic. Toss the beets in half the dressing and add salt and pepper to taste. Mix together the scallions, carrots, and the remaining dressing. Add salt and pepper, if you like.

Arrange the lettuce on a platter, mound the carrot mixture in the center, and spoon the beets around it. Or just mix it all up. Depends on how you want to present it, really.

Serve chilled or at room temperature.

I love the faux pickled flavor of this dish and how quickly you can create it, especially if you have a grater attachment for a food processor.

Recipes Complete: 21

Recipes to Go: 9