Friday, 29 June 2012

A Salad for Summer: Grated Carrot and Beet Salad

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I officially finished work the other day. Which means it's getting really real. Really. I loved my old job, but I'm more than excited for the new one too.  So with sad goodbyes will come a lot of happy hellos, and how awesome is that? Very.

With just 6 weeks to pack up the life here, prep for the new job and life in China, and actually do the moving, things are moving at a pace I'm barely keeping up with.  I'd really love it if everything could simultaneously speed up and slow down at the same time. When that becomes possible, please, somebody, let me know.

I didn't make this salad since finishing work, I made it a few days ago to go with the miso roasted tofu.  No, the last two days have been all about sleeping in, sipping iced coffees and eating sushi for lunch - it's been tough. But I am posting it today, because today is hot, and in need of a meal like this.  Not every day can be about iced coffee and sushi (oh though I wish it could!), but with a salad like this, every day can be tasty, and easy.

Quick lunch? Summer BBQ? Impromptu fete? Let me introduce the answer for all of these and more ... carrot and beet salad. A simple mix of, um, well, carrots and beets. With a few extras for some added kick.

Since summer is now officially here, it's time to start stripping the food back.  When it's 34 degrees outside, we need simple, satisfying and minimal prep. Happily, this salad is all of those things.

So when you aren't spending your days sipping iced coffees, eating sushi and sleeping in, but want something almost as simple ... make this and enjoy!

Carrot and Beet Salad
Adapted from, Chocolate and Zucchini

3 small carrots, shredded
1 medium/large beet, shredded
1 clove garlic, minced
1 Tbsp olive oil
1 Tbsp balsamic vinegar
1 tsp dijon mustard
1/2 tsp red pepper flakes
Sea salt, to taste
Ground black pepper, to taste

  1. Combine all ingredients in a large bowl
  2. Taste and adjust seasoning as desired
  3. For best results, refrigerate for about a 1/2 hour before serving, but if time doesn't permit, this is still excellent right away
  4. Enjoy!

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