Beet & Carrot Salad

I’m starting to feel like I live in the south and not Boston. It’s a dry 50 degrees in January; last year at this time we were buried under 2 feet of snow. If this is what Florida winters are like, it’s an idea that I could get used to.

We’re being spoiled and I love it.

Is that the sun? In January?

As a side effect of this weather, I wanted something with color. Something fresh and a little more wholesome than fudge. Which apparently, I eat with abandon.

I actually wanted the Beet & Carrot salad from Stone Hearth Pizza, but since it’s a fall dish and this ain’t fall, it isn’t on the menu anymore.

So, I decided to recreate it to the best of my ability. As an added bonus, doing so helped me get rid of the beets that went to the void that is the bottom of our refrigerator. We usually forget about the last drawer (out of sight, out of mind, right?), and whatever’s in there goes to waste. Which is pathetic really. But not today!

By the way, did you know that beets are basically a super food? They contain a healthy dose of folate and betaine which work together to lower an inflammatory non-protein amino acid in your blood called homocysteine (source). Add this to the beta-carotene in carrots which can help you see in the dark (ahem…right mom?), and this salad is pretty darn good for you.

Beet & Carrot Salad with Apple Cider Vinaigrette

for the salad:

  • 1 small red beet
  • 1 large carrot
  • 1 cup mixed greens
  • 1 tbsp walnuts (toasted or raw)
  • 1 tbsp mozzarella (feta or gorgonzola would work well too)

for the vinaigrette:

  • 1 tbsp olive oil
  • 1 tbsp honey
  • 2 tbsp apple cider vinegar
  • 1/2 of a lemon- juiced
  • salt & pepper to taste

Wash the mixed greens and set aside. Wash and peel the carrot and the beet. To shred you can use your vegetable peeler, a grater, or you can thinly dice if preferred.  Assemble salad with the greens on the bottom, topped by carrots, beets, the walnuts and the equivalent of 1 tbsp torn mozzarella.

Whisk together the vinaigrette ingredients, adjusting the salt, pepper or honey according to your tastes. Drizzle over the salad mixture and serve.

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