BEET AND CARROT SALAD

Leave it to the French to take the humble carrot and the modest beet and turn them into a luscious dish fit for…all of you!

Universal Recipe

Seriously, the French love the carrot, turning it into all sorts of wonders. The recipe here – not really even a recipe – is universal to all French families, cafes, bistros, school lunch programs, take-aways.

As for the beet, the French revere this vegetable too. It’s one of the reasons I live in France. There was such a sense of coming home when I moved here, to find my own taste mirrored by so many.

Beet and Carrot Combo

I have combined the vegetables here, grating both, serving them together but separately. Like a well-balanced marriage between independent individuals, this salad works beautifully! Each shares a tangy vinaigrette, the individuality of each vegetable shines, yet neither dominates. Hmmm….perhaps there is a life lesson here!

Serve this combo as a first course, a main course along with cheese, or a grilled piece of fish or meat, or a roast chicken. It fits into just about any meal!

Beet and Carrot Rapee:

  • Make your favorite vinaigrette, remembering mustard, and the ration 1T (vinegar) to 3 T (oil)
  • Mince or slice a shallot
  • Mix it all together
  • Grate peeled and trimmed carrots and the beets into separate bowls. Use most of what you love best, of course (I usually do equal amounts, lack of decision-making ability)
  • Finely dice fresh tarragon. Or flat-leaf parsley. Or even cilantro.
  • Whisk it into the vinaigrette, then pour half the vinaigrette over the carrots, and half over the beets OR use the amount that corresponds to the amount of grated vegetable.
  • Toss each separately. Then, arrange prettily on a platter or individual plates.
  • Garnish with an herb (then add a poached egg on top; couldn’t resist that suggestion).

Leave a Comment

Your email address will not be published. Required fields are marked *