Friday, 12 October 2018

Beet & Carrot Salad with Spicy Lemon Vinaigrette

This was a nice, simple salad. Sweet onions are on their last legs, but hopefully there are still a few around. Apply the Aleppo pepper and lemon juice with a fairly heavy hand, as the beets and carrots will cheerfully absorb it. 

6 to 8 servings
1 hour to cook beets; 20 minutes assembly time


Make the Salad:
3 cups peeled diced cooked beets
3 cups peeled diced cooked carrots
1 sweet onion
1 cup loosely packed chopped parsley

Cook the beets by trimming them and covering them in water, and boiling them until tender; 45 minutes to an hour. They could also be wrapped in foil and baked at 350°F for an hour to an hour and a half, until tender. Let cool, peel, and dice.

The carrots should be peeled and diced, then cooked in boiling water for 5 to 8 minutes, until done to your liking. Run them under cold water to cool and drain well.

Peel and chop the onion. Wash and chop the parsley.

Mix the beets, carrots, onions, and parsley in a bowl.

Make the Dressing:
1/4 cup olive oil
3/4 teaspoon salt
freshly ground black pepper to taste
1/2 to 1 teaspoon ground Aleppo pepper
the juice of 1 large lemon

Measure the oil into a small bowl or jam jar. Add the salt, pepper, and Aleppo pepper and mix well. Squeeze the lemon juice and add it.

Toss the salad in the dressing.

If you want the salad to sit for a while before it is eaten, keep the parsley out of it and add it just before serving to keep it crisp.





Last year at this time I made Pasta & Broccoli with Goat Cheese & Croutons

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