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.
That salad is just so pretty, I really wish I could like beets :) I will take the rest of those ingredients.
ReplyDeleteThanks 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).
ReplyDeleteThanks for reading--I've been enjoying your blog.
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ReplyDeletealright, where did you find those candy cane beets? were they at the Shaker Sq. market?
ReplyDeleteMP--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.
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