Raw Beet & Carrot Salad

2015-05-20 19.16.51Oh 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.

Raw Beet & Carrot Salad

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. 2015-05-20 19.17.39Keep 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).

Festive Root Veggie Hash created for the Virtual Vegan Potluck

vvpLOGOThis type of recipe is all the rage in Nashville, right now.  With the abundance of root veggies during this time of the year, and the incredible nutritional value of these delicious, colorful tubers and such, they are the perfect addition to your next food gathering–one like the amazing Virtual Vegan Potluck, for which I finally created and posted this recipe, or one in person!

Pick your favorite root vegetables.  I have listed, for the recipe, my favorite combination for this dish.  If you are missing carrots, for instance, add those.  Adjust the spices to vvp_fiw_badge2 (1)your own taste.  If you are looking for a sweeter hash, consider things like ginger, allspice, and nutmeg.  I prefer to make this with the fresh rosemary from my garden (which will last throughout the winter, here), a mix of cracked peppers (black/red/green/white), salt, and a little cayenne.

Also, consider adding a slice of the best marinaded baked tofu (ever!) or a vegan poached egg on top of the hash when serving.  The addition makes this a perfect 1-bowl meal.

Image courtesy of Simon Howden / FreeDigitalPhotos.net

Image courtesy of Simon Howden / FreeDigitalPhotos.net

Festive Root Veggie Hash

Prep time: 25 min
Cook time: 45 min
Total time: About 1 hour 10 min
Yield: 4 servings

Ingredients

  • 3 to 3-1/2 pounds root vegetables: beet, sweet potato, celery root, parsnip, turnips and/or potatoes
  • 2 medium onions, peeled
  • 1 whole bulb of garlic, cloves separated and peeled
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil, coconut oil (softened), or grapeseed oil
  • 3 tablespoons of finely chopped rosemary, separated
  • Freshly ground pepper
  • 1/4-1/2 teaspoon ground cayenne
  • 1 teaspoon sea salt

Instructions

  1. Preheat oven too 400 degrees.
  2. Prepare the root vegetables.  Keep the beet separate from the rest of your veggies (even when roasting), so that they don’t make everything beet colored.  Peel beet and celery root. Cut all of the veggies into a 1/4 to 1/3-inch dice:  first cut 1-inch-thick slices, then cut each slice into 1/4- to 1/3-inch thick strips; cut crosswise to make 1/4- to 1/3-inch dice. Cut the onions into eights through the root ends, leaving the wedges intact. (You should have about 8 cups of vegetables.)
  3. Place all of the veggies in a large bowl (except beets), and toss with oil, 2 tablespoons of rosemary, pepper, cayenne and salt.  Drizzle the beets with a little oil and toss.
  4. On 1 extra large (or 2 large), parchment paper lined cookie sheets lay the onion wedges cut side down, randomly on the pan. Scatter the root vegetables over the rest of the pan.  Place the garlic cloves, interspersed among the root vegetables.  Try to get everything in a single layer, if possible.
  5. On 1 small, parchment paper lined cookie sheet, scatter the beets.
  6. Roast, turning the vegetables every 15 minutes or so with a spatula, until they are tender and golden, about 45 minutes.
  7. Remove from the pan and sprinkle the remaining rosemary and some fresh pepper (toss if you like).
  8. Spoon 1/4 of the mixture into a bowl, top with Mmm-mmm Tofu, and serve.

Notes:  The cooked hash can be stored, covered, in the refrigerator for up to 3 days. Warm in a nonstick skillet over moderate heat.

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Quarter Pounder Beet Burger by IsaChandra (PPK)

1 1/4 cups cooked, cooled brown rice (see recipe notes above)
1 cup cooked brown or green lentils, cooled, drained well
1 cup shredded beets
1/2 teaspoon salt
Fresh black pepper
1 teaspoon thyme, rubbed between your fingers
1/2 teaspoon ground fennel (or finely crushed fennel seed)
1 teaspoon dry mustard
3 tablespoons very finely chopped onion
2 cloves garlic, minced
2 tablespoons smooth almond butter
1/2 cup very fine breadcrumbs

Olive oil for the pan

Peel beets and shred with the shredder attachment of your food processor, then set aside. Change the attachment to a metal blade. Pulse the brown rice, shredded beets and lentils about 15 to 20 times, until the mixture comes together, but still has texture. It should look a lot like ground meat.

Now transfer to a mixing bowl and add all the remaining ingredients. Use your hands to mix very well. Everything should be well incorporated, so get in there and take your time, it could take a minute or two.

Place the mixture in the fridge for a half hour to chill.

Preheat a cast iron pan over medium-high. Now form the patties. Each patty will be a heaping 1/2 cup of mixture. To get perfectly shaped patties, use a 3 1/2 inch cookie cutter or ring mold (I have pics of how to do it here.) Otherwise, just shape them into burgers with your hands.

Pour a very thin layer of oil into the pan and cook patties for about 12 minutes, flipping occasionally. Do two at a time if you’re pan isn’t big enough. Drizzle in a little more oil or use a bottle of organic cooking spray as needed. Burgers should be charred at the edges and heated through.

Serve immediately. But they taste pretty great heated up as well, so if you want to cook them in advance, refrigerate, then gently heat in the pan later on, then that is cool, too.

Original Post (with DELICIOUS pictures)