Receta Beet and Carrot Salad...
This time of year one cannot take two steps without running into a piece of fudge or a bowl of caramels...and while both are certainly necessary to life, at some point, usually after blood sugar levels have reached all-time highs, it behooves one to eat a bit more prudently. But by prudent I don't mean without flavor! Heaven forbid!
Crispy, crunchy and fresh - this is a great salad. You could even call this a Christmas Salad because it looks so festive on the table - and even if you think you'll hate it - you won't - it's that festive! I had a version of this salad last week at the Joat's luncheon (Joat - Jack of All Trades). It had me at first bite and I knew I wanted to make it when I got home. I didn't know who brought the salad or exactly what was in it but after a quick on-line search I found dozens of recipes...I tried three of them...one called for ginger and poblano pepper flakes which I liked, but it was a bit hot! Another called for Dijon mustard and hazelnut oil...it was strange and even the disposal had a hard time choking it down. The third recipe called for rosemary, sage and thyme...and I really thought it would be the winner but alas, it tasted more like stuffing than salad. So...after 3 attempts and learning a thing or two along the way, this is what I came up with. It's very refreshing and mild and I've eaten it for lunch and dinner for three days...you might even call this a Penance Salad...eat caramel, repent, then eat Beet and Carrot Salad, which washes away all caloric sins. Eat fudge, repent, then eat Beet and Carrot Salad...clean as a whistle! This ones a keeper!
- Beet and Carrot Salad - Pots and Pins
- 3 raw beets, washed, peeled and shredded
- 6 raw carrots, washed, peeled and shredded
- 1 sweet onion, shredded
- 1/4 cup fresh basil leaves, finely chopped (or more if you really like basil)
- 1/3 cup Extra Virgin Olive Oil
- 4 tablespoons Balsamic vinegar
- salt and pepper to taste
After shredding beets, carrots and onion, mix together in a large bowl. Stir in basil leaves. In a small bowl combine olive oil, vinegar, salt and pepper; mixing well to combine. Pour over beet mixture and toss to coat. Makes 8 servings.
"I have tried to know absolutely nothing about a great many things, and I have succeeded fairly well." ~ Robert Benchley