Each week, I’ve been bringing home hefty piles of beets and carrots from my CSA pick up at Bellair Farm.
While my go-to method for beets is roasting, the hot and humid weather had me craving something a little lighter. Using this recipe from Epicurious as a starting point, I took a pile of beets and a pile of carrots, peeled them, and put the shredding blade on my food processor to good use.
I tasted the resulting mixture for balance (bear in mind that it mellows if you let it sit for a bit), and then tossed it with my shredded veggies (I don’t care that my beets will color the carrots purple. Keep them separate if this is something that would bother you.)
While I am perfectly content munching on this slightly crunchy, tangy salad right out of the bowl–I’ll be honest, there is a lot of “tasting for balance” when I cook–I dressed it up a little more by serving it on a bed of torn romaine and drizzling with some Tessemae’s Soy Ginger dressing for an extra boost of flavor.