A few times a week I go to my local health food store and get a fresh juice made from carrots, beets and ginger. I don't have a juicer so I decided to make this into a salad. I make this salad several times a week, its raw, sweet and crunchy with a little bit of bite from the ginger. I used baby beets and carrots and tri-color corn. You feel good after you eat it, knowing that you ate something thats not only tasty but very good for you. —sdebrango
The night before
Approximately 2 inch piece of ginger peeled and grated
Add the grated ginger to the rice wine vinegar, olive oil, mustard, salt and pepper. Place in a jar shake or stir and let sit for an hour.
While the vinaigrette is sitting, start prepping the carrots and beets. Wash and peel. Grate the beets into a bowl, then shave the carrots. When the vinaigrette is ready strain to remove the ginger (or you can keep it in if you wish) and pour over your beets and carrots. Cover and refrigerate overnight.
Putting it all together
When you have removed the kernels from the corn (don't throw the cobs away, save in ziplock bag) add the corn kernels to the marinated beets and carrots, toss together and serve.
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking,
I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando.
I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.