Carrot and Beet Salad

Carrot and Beet Salad

  • 3-5 medium carrots, finely julienned (aim for toothpick-sized, mandolines are helpful tools for this kind of cut, but I use a knife…it just takes a while)
  • 3-5 medium beets, finely julienned
  • 1-2 finger-sized portion of fresh ginger root, finely julienned
  • 1-2 lobes of shallot, julienned
  • 4-5 tablespoons of a good quality orange marmalade
  • 2 teaspoons of white pepper
  • 1 teaspoon of coarse sea salt
  1. Cook the carrots and beets in separate sauce pans, adding enough water to cover them, and only cooking them until they lose their crunch, but not until they are mushy. They need to retain their shape and separate colors.
  2. Lightly saute the ginger and shallot until they become limp and transparent.
  3. In a serving bowl, combine the marmalade, ginger, pepper, and salt.
  4. Shock the carrots and beats in cold water, rinse and strain, and add them to the bowl.

Finally, as M. F. K. Fisher would say, serve it forth.¬† You can also check out the blog, Chocolate and Zucchini, for their recipe for grated carrots and beets, or Bon Appetite‘s recipe for beet and carrot salad.

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