Meatless Monday: A salad that's to-dye-for!

Today I want to share one of my mother's simple yet delicious recipes.  Although it may not seem like much, beets and carrots are beautiful and in season where I live and this salad provides a great way to take advantage not only of the season's bounty but also of the rich nutrients densely packed in these amazing vegetables.

FYI: This salad in its original form is vegetarian (she used to add chopped hard boiled eggs) so if you're down with that you could add some.

Ensalada de Zanahoria y Remolacha (Beet & Carrot Salad)
2 cups of roasted beets (see below)
2 cups of shredded carrots
2-3 tbsp of apple cider vinegar (more depending on how much leftover dressing you like to soak up with bread)
salt & pepper to taste

Roast beets (in aluminum foil, or simply on a baking sheet) for almost an hour at 400 degrees Farenheit to get the most flavor (cooking time depends on size of beets).  Allow to cool and then peel and dice beets. 
Add to shredded carrots  in a large bowl and season. Toss to combine...*nom!*


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