Sunday, March 7, 2010

Fresh Beet and Carrot Salad

The cinnamon in this recipe really creates a different, spicy tone to the salad.

Having only four small beets, I made this salad, that was supposed to be mostly beets, with mostly carrots. I added an apple because I wasn't sure I had enough carrots for the proper volume to absorb the dressing. And having all that gorgeous CSA parsley prompted me to up the quantity of it. So feel free to play with your beet, carrot and parsley amounts! The apple adds sweetness, so if you're looking for a tangier salad, leave it out.
Adapted from an old Martha Stewart Everyday Food magazine

1/4 cup lemon juice
1 tablespoon olive oil
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
3/4 teaspoon salt

1 pound raw CSA beets, peeled
2 carrots, peeled
1 apple (optional), cored
3/4 cup torn CSA parsley

Whisk dressing ingredients in medium bowl. Shred beets and carrots (and optional apple) in food processor (I used the fine shredding disc). Mix into dressing and toss well. Toss in parsley.

Makes about 6 good-sized servings.

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