Tag Archives: salads

Raw Beet & Carrot Salad

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When I was a child, I absolutely hated beets. You couldn’t pay me enough to eat them. Hot, cold, whatever—it didn’t matter—I wasn’t eating them. Fast forward about 20 years or so and I love them. Hey, I guess I evolved. My favorite salad is roasted beets, avocado, olive oil and balsamic vinegar. However, my apartment was a tad bit stuffy and warm today and I didn’t want to use the oven. So that’s how a raw beet salad came to mind. I used what I had on hand: two medium-sized beets and a handful of baby carrots. Beets, thinly sliced, along with some carrots, add a dijon mustard, honey, oil/vinegar dressing and bam, a side salad was born. As far as the dressing is concerned, I didn’t really measure it, so below are estimates. I say taste the dressing as you go along and that way you’ll adjust the flavor to your liking.

Raw Beet and Carrot Salad with Dijon, Olive Oil and Vinegar Dressing

  • 2-3 Beets, peeled
  • Handful of baby carrots
  • 3TB Dijon mustard
  • 1/4 C Extra virgin olive oil
  • 1/b C Balsamic Vinegar
  • 1 TB Honey

Wash and then peel the beets, then cut them into quarters and slice as thinly as possible. (Note, I put a paper towel down on my cutting mat, so as to prevent the beets from bleeding onto the mat/cutting board. It helped with cleanup too). Slice carrots and add to beets. Assemble the dressing in a small bowl and use a tiny whisk or fork to combine the ingredients. Then, add the dressing to the vegetables and voila, you’re done. I think that some fennel or perhaps shallots would also taste good in this salad.

Jicama, Carrot and Radish Salad

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Sometimes vegetables intimidate me. I see them in the market but don’t buy them because I am not sure what to do with them, but it doesn’t mean I don’t enjoy eating them. I used to feel this way about jicama until I just bought one and made a salad one day. Then I wondered why I waited so long. It’s pretty light, even though it starchy. Hm, I bet it’d be quite good if it was pickled. Sometimes I like to mix it with apples, other times I like it with radishes and carrots as a side salad to a burrito. It’s also pretty tasty when paired with some chili powder and cilantro, lime and peppers. My point? Don’t be intimidated by “weird” fruits and vegetables. I swear, someday soon I will tackle artichokes.

Jicama, Carrot and Radish Salad

  • 1 head of jicama
  • 1 small bag of radishes, sliced thinly
  • 1-2 carrots diced
  • 2 tsp. extra virgin olive oil
  • 2TB white balsamic vinegar
  • Juice of one lime
  • Handful of cilantro chopped
  • salt, pepper to taste.

Peel and dice jicama, add sliced radishes, carrot, and remainder of ingredients. I usually let it sit for a bit so the flavors can marinate.