CRUNCHY BEETROOT & CARROT SALAD

Wednesday, August 09, 2017

Let my words, like vegetables, be tender and sweet, for tomorrow I may have to eat them.

- Author Unknown


The first beets and carrots from the garden are something I greedily look forward to.  All of the work preparing the soil, planting the seeds and lovingly watering those little green signs of life are rewarded with the sweetest, crunchiest and freshest veggies you could ever have.   It really is a joy!
To celebrate these magical garden firsts I made this salad and it was so good I just had to share....
This is less of a recipe and more of a suggestion.....

CRUNCHY BEETROOT & CARROT SALAD

Grab a few beets and a few carrots from the garden.  Wash and pat dry.  Remove the tops from the carrots (Don't throw them away, make this carrot top pesto) and beets (saute them in a little butter and garlic, they are delicious).  Peel the beets and slice thinly on a mandolin.  Push the carrot through the mandolin at a slight angle to get slightly longer slices.  Toss the carrots and beets with a little olive oil (I use Evoolution Oils), Malden Seas Salt and a little chopped parsley.  Place on a plate and finish with a few generous peels of hard cheese (I used Winding Road Artisan Cheese).

Fresh, crunchy, satisfying and rewarding all at the same time.   

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2 comments

  1. Vegetable salads are the best especially for the ones who are on diet. They can have a perfect meal of this salad and can have a perfect diet too.

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  2. It must have been an amazing experience watching the vegetable grow and then one day using them for your food. it looks amazing. keep posting more from you.

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