Thursday, September 8, 2011


An easy and crunchy salad to make is a raw beet and carrot salad.  Beets can be eaten raw.  This year I grew an italian variety of beets called "barbabietola da orto betteraves".   The beet doesn't bleed red when you peel it and when cut open, it looks like a spinning wheel of white and red colours.  It is nice at times to not have the red stain on your hands from handling beets.  I have used grated raw beets in green salads and they add a wonderful texture.  For this recipe, I decided to grate raw carrots and beets, both from the garden,  to create a salad.   I enjoyed the taste of this salad and will definitely make it again.

Cleaned beets and carrots ready to be grated.

A cuisinart grater that I use for small jobs.

Beets finely grated.

Carrots finely grated.

Mixing the salad.

Ready to eat.
1/2 pound carrots, cleaned, peeled (if required), grated
1/2 pound beets, cleaned, peeled, grated
1 green onion, chopped
2 tbsp fresh parsley, chopped
1 clove garlic, minced
1 tsp mustard, dijon or other varieties
2 tbsp olive oil
2 tbsp cider vinegar
salt and pepper to taste

In a medium size bowl, mix the carrots, beets, onion, and parsley.  In a separate small bowl whisk the oil, vinegar, garlic and mustard.  Add dressing to the vegetables and mix.  Add salt and pepper to the salad based on taste.  Serves 4 to 5. 

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