Use veggies straight from the garden or farmers market to make this delicious salad.
Beet and Carrot Slaw
Adapted from How to Cook Everything by Mark Bittman
Serves 4-6 as a side salad
8 oz beets (about 2-3 medium), peeled and quartered
8 oz carrots (about 2-3 medium), peeled and chopped into a few pieces
2 medium shallots, peeled
1-inch chunk of fresh ginger root, chopped
1 tablespoon canola or peanut oil
Juice of 1 lime
¼ cup cilantro, chopped (substitute flat leaf parsley if you’re adverse to cilantro)
Salt and pepper to taste
Directions
Place the beet chunks, carrot chunks, shallots and ginger into the bowl of a food processor. Pulse until finely chopped (but not pureed). If you don’t have a food processor you can do this with a hand grater, using the side with the widest holes. Transfer to a bowl; stir in oil, lime juice, and cilantro. Generously season with salt and pepper. Can be made ahead and stored for a few days in the fridge; freshen with a squeeze of lime juice if desired
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This is such an interesting combination. I love Mark Bittman's style of cooking so if he has anything to do with a recipe, it gets my vote.
ReplyDeleteI love carrots and beets, never thought of combining them in to a slaw...great idea!
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