Beet & Carrot Salad

Juniper Hill Farm has had quite a few guests around the dinner table these past few nights, and with all the extra work getting done before this late (and hopefully last) winter storm, hearty appetites and warm summer evenings have been our inspirations.

In a pinch, Melody mixed up an Asian-inspired salad with some of the last of our beets.  With a taste reminiscent of vinegar-slaw and picnics, the whole bowl was devoured before she had time to put the rest of the meal on the table.  We’ve decided to recreate and scale down a recipe to share with you now:

We don’t usually take the time to dress up our dinners…

Carrot & Beet Salad Ingredients:

  • 6 cups grated mix of Beets and Carrots
  • 1/4 cup Apple Cider Vinegar*
  • 1/4 cup Rice Wine Vinegar
  • 1/4 cup Sesame Oil
  • 1 Tablespoon Maple Syrup
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Toasted Black Sesame Seeds
  • 1 teaspoon finely minced Ginger
  • Ponzu Sauce and Rosemary to taste

*Melody used her own homemade Apple & Beet Vinegar, which sure brought some North Country flavor to the mix!

Mix all ingredients together, adding the vegetables last to preserve color.  Try to wait a few hours to let the flavors soak in and blend.  Serve cold, and store any leftovers in an air-tight container.

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