Raw Beet & Carrot Salad

Oh this salad! This salad is one of the most beautiful salads that can ever exist! It is wonderful in the winter. It is incredibly delicious right. now. I do not peel any of the veggies, in this, and I shred them in my food processor.

The long of the short: it’s shredded raw beet and carrot in a vinaigrette. I suggest marinading these separately, and then putting them together to serve (because the carrot will all become beet colored). The combo color isn’t a bad one, but it is just far more striking if you can clearly delineate which is which.

Also, when grapefruit is in season, I really recommend a grapefruit dressing for this. Today, I used a simple apple cider/balsamic/lemon dressing, which you’ll find below.

Serves: 4-6
Prep-time: 15 minutes + marinading time

Dressing Ingredients:

• 2 t dried herbs of choice (I used a combo of rosemary, fennel, basil, and oregeno)
• 1/4 t ground black pepper
• 1/4 t salt
• 3 T balsamic vinegar
• 3 T apple cider vinegar
• juice of 1/2 lemon
• 1/4 c olive oil
• pinch of sugar or dash of agave or maple syrup

Salad Ingredients:

• 6-8 large carrots, shredded
• 2 large beets, shredded

Additional Suggestions for Garnish:

• pepitas
• roasted pine nuts
• dollop of hummus

Directions:

1. Optional step: Grind the dried herbs, pepper, and salt in a mortal and pestle, until herbs are a semi-powder.
2. Combine the dressing ingredients, and set aside.
3. Keep carrots and beets in separate glass bowls (beware of plastic for marinading, always-as the acid may leech some of the plastic-but also because of staining), and pour 1/2 of the dressing on top of each.
4. If serving within a few hours: toss each and let sit for 1o-15 minutes (minimum). Try to toss every 15 minutes or so, until serving.
5. If serving later or the next day (this keeps, nicely), toss every now and again (try to toss at least 2 times), and store, covered, in the fridge.
6. Serving: put in a serving bowl as I show, above (carrot on one side, beet on the other).