I get quite antsy when March arrives. Although spring is just around the corner, the return of long sunny days, fresh seasonal salads, and of course patios, just cannot arrive sooner. Patience is most definitely not my virtue.
Here’s a recipe for a deliciously fresh, raw beet & carrot salad that I found on Everybody Likes Sandwiches. Until tomato season kicks in, beets & carrots will have to do. Sigh.
Citrusy Beet & Carrot Salad
- 2 beets, julienned or grated
- 3 carrots, julienned or grated
- 2 tbsp olive oil
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- 1/2 tsp fresh grated ginger
- Juice of half lemon
- Juice of half orange
- Lemon zest
- Orange zest
- Salt & pepper, to taste
Combine the julienned vegetables in a medium-sized bowl and set aside.
Whisk the last 9 ingredients in small bowl. Pour the dressing over the vegetables. Toss and let marinate a few minutes before serving.
Tastes even better the next day. Enjoy.