Sorry guys, I’m a day late with this one…I’m trying hard to catch up with as many recipes as possible after my two-week hiatus, but I still have a soon to be 7 month old to look after so it’s hard.

But if you’ve been following along on Instagram then you know I have SO many beets and carrots. So I’m working through various recipes with them and I’m still into making salads and enjoying them raw.  You might be a little sick of it, so sorry if you are.  Actually not sorry, they’re delicious and good for you – so give them a try.

This salad is a root vegetable mix – I used beets, carrots, shallots and radishes because that’s what I’ve had on hand.  If I was gong to add any other root veg to the mix I would do celeriac (celery root), in fact I think I would definitely add it next time, but that’s just me.

This salad is a little time consuming to slice and shave everything if you don’t have a mandolin like me, but other than that it’s a pretty simple dish.

Don’t worry too much about the amounts of specific vegetables either.  Just go with what you like, and put more or less of whatever you want in.  I put more beets and fewer carrots and radish; but it is totally up to you.

YIELD – 4-6 servings

INGREDIENTS

Salad

• 4-6 beets, average size, about 2-3 in., (you can use whatever kind of beets you like, I used a mix of red, candy, golden and white beets).
• 2-3 smaller carrots
• 4 radish ( I used a mix of watermelon and regular European radish)
• salt and pepper to taste
• 1/3 cup quick pickled shallots (see below)

Dressing*

• 1/4 cup extra virgin olive oil
• Juice from one lemon
• 1 tbsp finely chopped parsley
• 1/8 tsp salt

Quick Pickled Shallots

• 1/3 cup sliced shallots
• 1/2 cup apple cider vinegar
• 2 tsp salt
• 2 tsp sugar

DIRECTIONS

1. In a small bowl with an airtight lid add the shallots, apple cider vinegar, salt and sugar together.  Put the lid on and give it a good shake until the salt and sugar have dissolved. Set aside for later.
2. Put together all the ingredients for the dressing into a small mixing bowl and whisk until combined, then set aside.
3. Slice all the vegetables as thinly as possible – a mandolin works great if you have one. Add the vegetables to a large bowl.  Pour the dressing on top and toss until well coated. Lay them onto your serving dish/bowls.
4. Remove the shallots from the liquid and sprinkle over top of the salad. Season with salt and pepper and serve.

*Special Note: if you find it too tart, you can add a tsp of honey or maple syrup to the dressing.  I personally find the sweetness from the beets levels out the tart dressing and the shallots.  

One of the reasons I love these types of salads is that they can sit in the fridge fully dressed for a few days and still taste delicious.  So you can make it ahead and not have to worry about finishing off one more thing at dinner time. You’re welcome!

Don’t be afraid to switch it up a notch too.  The next time I make this salad I’ll be using dill instead of parsley, and I’m going to try mint too.  It depends on your preference – even basil would work if that’ your thing.

The best thing about it – it’s an absolutely beautiful plate, and you don’t have to do much to make it that way.  It makes it a great dish for entertaining.

Till the next recipe, which yes will probably have more beets…

Kristen xo