Love Your Leftovers: Carrot and Beet Salad

Carrot & Beet Salad (1) I don’t know about you, but I always seem to have half a bag of baby carrots just sitting there in my fridge. I buy them with the best of intentions; they’re a great healthy snack. However, I never seem to actually snack on them! I was cleaning out the fridge the other day and came across a bag that had clearly been forgotten. The carrots were perfectly fine, just starting to dry out a little bit. Not willing to let them wither and die, I came up with a quick salad recipe to complement our grilled chicken dinner.

This recipe, like so many of my recipes, is not an exact science. It’s all about the basic ingredients and flavors. Once you’ve got that down, you can tweak ingredient ratios or add a splash of something unique until you have the perfect dish for you. The afternoon I made this salad, it was exactly what I was craving in the moment. Mint and citrus always hit the spot on a summer day when the temps hit above 90 degrees.
.

Carrot and Beet Salad  

Serves 4

1-2 cups shredded carrots
1 cup peeled and shredded red beet
1/4 cup chopped cranberries or golden raisins
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 teaspoons extra-virgin olive oil
1/4 teaspoon sea salt
Pinch of cayenne, paprika, and pepper
2 tablespoons chopped fresh mint
..
Directions:
1
 Throw the grated carrots in a medium serving bowl. Place the grated beets into a sieve and rinse with cold water to remove some of the excess juices. Pat dry with a paper towel and add to the bowl.  Add the cranberries (or raisins) and gently stir to combine.

2 In a small bowl, whisk together the orange juice, lemon juice, olive oil, salt, cayenne, paprika, and pepper.

3 Drizzle the dressing over the the carrots and beets, and gently stir until everything is lightly coated.  Cover and refrigerate for an hour before serving so the dressing has time to soak into the carrots and beets.

4 Just before serving, stir in a couple tablespoons of sliced fresh mint leaves.
.

carrot salad ingred

Most of my mise en place for the salad. If Top Chef has taught me anything, it’s always to have your mise en place ready to go.

.

carrots and beet salad

Just look at those pops of color. This salad will help dress up any dinner plate. 

.

Hope you enjoy every fresh and crunchy bite! I’m enjoying the peace of mind that comes with using up every little bit of food in my fridge! Also, any ideas for a better recipe title? For some reason my creative juices just aren’t flowing today.
.
XOXO,
Jules

Advertisements

9 responses

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: