Saturday, August 2, 2014

Raw Beet Salad with Carrot and Ginger


½ to ¾ pound beets
½ to ¾ pound carrots
2 large shallots
Salt and freshly ground black pepper
2 teaspoons Dijon mustard, or to taste
1 tablespoon minced peeled ginger
1 tablespoon peanut oil
2 tablespoons lime juice
1/4 cup chopped cilantro leaves


Peel the beets, carrots and shallots. Combine them in a food processor and pulse carefully until the beets and carrots are shredded; do not purée. (Or grate the beets and carrots by hand and mince the shallots, then combine.) Scrape into a bowl. Add the ginger.

Toss with the salt, pepper, mustard, oil and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve.

Serves 4


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