I turn into somewhat of a hermit in winter. Is it the cold? The lack of light? Or the fact that I have to drag myself around in chunky winter boots?
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.
Anonymous
March 26, 2009very good, the dressing was the best part!
Anonymous
February 17, 2010I took this Salad toa Pot Luck and I received many compliments on this ! Thanks for sharing
Marie-Ève
March 4, 2010Glad you enjoyed!
Anonymous
October 2, 2010Love this salad! Making it again right now and I'm grating the beets this time around. Can't wait to eat it! Yum!
Anonymous
March 22, 2012great recipe. My first visit to your blog and look forward to trying more. Thanks!
gosia101
December 20, 2012Terrific salad, thank you!
Marie-Ève
December 20, 2012Enjoy!