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!
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).