Here’s a brilliantly colored, tasty salad to brighten up the cold grey days of fall and winter. Roast the carrots whole, but at a somewhat lower temperature than you typically would, to keep them from caramelizing too much, thus retaining their nice orange color. You can use either gold or red beets, but I prefer the red for their beautiful color. Keep the two vegetables separate after grating, and toss the carrots with the dressing. Then add the beets at the last minute and toss, right before serving. Enjoy!! —AntoniaJames
12 ounces whole fresh beets (weight with greens removed but not trimmed)
8 ounces whole carrots (4 or 5 medium ones)
Juice of one large lime
1 tablespoon red wine vinegar
1 teaspoon finely chopped fresh mint leaves
2 tablespoons tasty olive oil
In This Recipe
Scrub the beets and roast them for about an hour in foil in a 350 degree oven, turning the packets over after 30 minutes. Check them at 50 minutes; you want a knife to go through them easily, but they should not be too soft. (I cut in half any beet larger than a tennis ball before roasting.) Remove from the oven, open the packets and let them cool.
Scrub and peel the carrots. Roast them whole on a lightly oiled baking sheet, turning them every 15 minutes or so, at 350 degrees, for 30 to 45 minutes, depending on size. When a knife goes easily into the carrots' thick ends, but they are still a bit firm, remove from the oven and cool.
Remove the tops from and grate the carrots, using a food processor. Then put them in the bowl in which you plan to serve the salad.
Remove the tops and skins from the beets and grate them, using a food processor. Set them aside.
To the carrots, add the lime juice, vinegar, a pinch of salt and the mint and toss lightly. Add the oil and toss again.
Just before serving, add the beets and toss. Check for salt and correct, if necessary. Add freshly ground pepper, if you like.