Raw Beet & Carrot Salad


Raw Beet & Carrot Salad Recipe

When I was five or six, we lived in a house with the scariest of all basements - and I have 4 brothers who will second, third, fourth and fifth that. It was tiny, cold, and damp. It was dark but there was a little window to the outside that let some light in through the aged glass. I remember accompanying my mum down there while she changed the laundry over. On the opposite side, there was a shelf full of canned goods and just above, the entrance to the crawl space - still freaks me out just thinking about it! My mum would can salsa, jam, red pepper jelly, peaches, pickles, tomatoes, and of course, beets! All of the canned goods were organized and labelled accordingly, "salsa, 1994" or "strawberry rhubarb, '93" in my mum's hand.

Raw Beet & Carrot Salad Recipe
Raw Beet & Carrot Salad Recipe

Aside: I got a mandolin for my birthday. All I want to do is slice things really thin now!

Raw Beet & Carrot Salad Recipe
Raw Beet & Carrot Salad Recipe

My mum loved beets so by default, so did I! I think they were my favourite vegetable, along with asparagus. We always ate our vegetables boiled with a bit of butter, but I love, love, love raw veggies as a snack. Baby carrots are my "go-to" out of convenience, but I honestly love every vegetable I have ever come across. That is a bold statement, but nothing comes to mind (other than tomatoes but we all know tomatoes are fruit!).

Citrus is extra yummy in February, when winter has almost done us in. It brings summer that much closer. The vibrant colours, vitamins, and bright tastes can also be found in locally grown vegetables, such as beets and carrots. Beets and carrots offer that same reassurance that warmer weather is right around the corner! Beets are full of vitamins A and C. This salad is a nice starter for dinner and tastes great the next day too.

Raw Beet & Carrot Salad Recipe

Raw Beet & Carrot Salad

2 beets, peeled

2 carrots, peeled

2 Tbsp olive oil

4 tsp balsamic vinegar

salt & pepper

pumpkin seeds (optional)

Grate carrots and beets on fine side of grater or use a food processor.

Add oil and vinegar and toss gently. Add salt and pepper to taste. Top with pumpkin seeds.

Makes 4 servings.

Note: I used a mandolin to slice the vegetables but the original recipe suggests to grate them. You could also julienne the veggies, I'm sure that would be tasty too! I chose to add pumpkin seeds the this recipe, but I think sunflower seeds or shaved almonds would be a nice addition.

Raw Beet & Carrot Salad Recipe
Raw Beet & Carrot Salad Recipe

*Recipe modified from The Farm and City Cookbook