Jenny’s Carrot and Beetroot Salad

This salad was first introduced to us by one of our favorite people: Jenny Pilz, wall paper designer and friend extra-ordinaire. We owe her a lot–from helping to organize our magnificent wedding, to helping me get my European visa (running up and down the halls of the ausländerbehörde), to introducing us to some of our closest European friends, to just being an all around fabulous person. If you are ever in Berlin, I highly recommend meeting her. Watch out Jenny, here they come…

Anyway, back to the salad. It works great on top of a bed of arugula or you can also use it as a spread in a sandwich with hummus, goat cheese, and fresh bread. Either way, it is a winner and great for the summer or winter months. It has a bright, fresh flavor and it adds a lot of color to any dish–although once you mix it up it primarily looks beet red.

Image

(image from Simply Recipes–this one has raisins, which are also an add in option)

Jenny’s Carrot and Beetroot Salad

  • 3 medium to large carrots, shredded (easiest to use a food processor but you can do it by hand as well)
  • 3 peeled beets, shredded (again, if you don’t want to turn purple, I recommend a food processor)
  • 2 teaspoons lemon juice
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon minced fresh ginger (optional–it is fine if you don’t use it but it adds a nice zing)
  • 2 teaspoons olive oil
  • 2 tablespoons chopped fresh mint (optional)

1. Shred and drain the carrots and beets. You can drink the carrot beet juice for a tasty treat while you are making the salad (fresh carrot, beet, ginger juice is one of my favorites). You don’t have to fully drain the shredded veggies, just slightly so that it doesn’t become mushy–you still want to leave some juice for the flavor.

2. Mix together lemon juice, salt, pepper, olive oil, ginger, and mint (if using). Pour onto the beet, carrot mix. Taste and adjust seasoning as desired.

3. Place veggies on top of a bed of arugula (there will be enough juices that you won’t need an extra salad dressing). Or toast some bread, cover with fresh hummus or goat cheese and put the carrot beet mixture on top for a nice appetizer or open faced lunch dish.

NOTE: You could add raisins to the mixture for a sweeter taste. Sometimes we add a bit of cayenne or paprika to add a bit of spice.

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