Monday, June 30, 2008

What to do with all those beets?

Shredded beets and carrots, minced onions, cilantro, lemon juice, and salt. The Chioggia beet is from the garden and is pictured below (as promised nearly a year ago). The cilantro and carrots are from Rootstown Organic Farm. The recipe came from Monica, the lady who runs Muddy Fork Farm, a transplant to Wayne County, Ohio from Cali, Columbia. She says this is a common first course in her area of Columbia. I can see why.

I used a Japanese Mandoline for the beets, and was first concerned that I should have gone for a finer julienne (it's easy enough to switch blades), but this worked out well. With a beet like this one, i.e. one that does not bleed red all over the place, I think this salad could be made ahead of time and left to sit in fridge until you're ready for it. Nice and cold, it's ridiculously refreshing. But just because I can't leave anything alone, I'll probably add chilies the next time I make this.

5 comments:

OhioMom said...

That salad is just so pretty, I really wish I could like beets :) I will take the rest of those ingredients.

The CFT said...

Thanks OHMom. I imagine you could like them (could even add sugar to this recipe to be safe). I didn't like them until I tried them at Parker's New American Bistro (sorely missed).

Thanks for reading--I've been enjoying your blog.

OhioMom said...

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maybelles parents said...

alright, where did you find those candy cane beets? were they at the Shaker Sq. market?

The CFT said...

MP--the beets were from my garden (a community garden around W 45 and Franklin). Let me know if you're going to be at the Market this week and I'll try to remember to bring one or two for you.