I am NOT a recipe developer.  I’ve been cooking for 20 years, and much of what I do is alter a written recipe according to my tastes and what I have on hand.  And then try to write it down for you after the fact! If I’m not baking, I don’t measure much!

This is one of my go-to salads.  I’ve been making it for years!! This recipe was adapted from one in Mark Bittman’s How to Eat Everything (I think!).

INGREDIENTS serves 2-4

1 large beet, grated
2 large carrots, grated
1 shallot, minced or grated, or 2 scallions, minced
2 tbsps. parsley, minced

2 tbps. (1/8 cup) walnuts, toasted and chopped (optional)
2 tbps. (1/8 cup) goat or feta cheese, crumbled (optional)

DRESSING

1 tbsp. sherry wine vinegar (or lemon juice, or white wine vinegar)
squirt of Dijon mustard (approx, 1/2 tsp)
1 – 2 tbsps. extra virgin olive oil, depending on how acidic you like your dressing
Salt and pepper to taste

Toss the first four ingredients together.  My favorite way to make dressing is to pour all of the ingredients into a small snaptop container and shake like hell.  Alternately whisk all of the ingredients together.  Toss wth the veggies.  Add the walnuts and cheese before serving. Check the seasoning. A pinch of dried thyme makes almost everything have more depth of flavor.

Notes  

You can of course use all beets or all carrots or the ratio that you prefer. 

This is a very flexible recipe. A food processor with a grating blade makes it very easy to throw the beets, carrots, and shallots all together.

It just now occurs to me that segmented orange would be a great addition, especially if you aren’t using the cheese. And it would be great with some peppery greens like arugula or watercress mixed in.

This keeps very well….feel free to multiply it and save it for the week.  Beets are a great blood detoxifier.