Food & Recipes, Food for Us All, Uncategorized

All Seasons Carrot Beet Salad

This versatile salad can be made year round, as beets and carrots store well in winter. I often eat it as a four pm-pick-me-up, but it can also be a colorful side salad, or make a meal in itself. As fresh produce dwindles in the bazaar over the Bishkek winter, this salad sustained me through the sunless months. It’s equally delicious in summer when you can add in fresh mint leaves or serve it on a bed of brilliant greens.
Base:
2 grated beets
3 grated medium-sized carrots
2-3 Tbs olive oil
Make this a meal: serve with 1/2 cup beans (chickpeas or white beans), 1 TBS nuts or seeds (pumpkin seeds, sunflower seeds, or walnuts), and one hardboiled egg
Version 1: Tri-Colored Salad with Chickpeas
Add:
2 grated medium-sized yellow carrots
1 finely chopped small yellow or white onion
1 handful chopped fresh parsley
Juice from 1/2 a lemon
1 Tbs white wine vinegar
Salt to taste
2 Tbs chickpeas per person (add when you serve the salad)
Optional: 1 Tbs mixed yellow and red grapes per person (add when you serve the salad)
Version 2: Sweet Carrot Beet Salad with Apple, Walnut and Uzum Pekmezi
Add:
2 Tbs Uzum Pekmezi (Turkish grape syrup; if you don’t have this on hand, add 1 Tbs molasses)
1-2 Tbs apple cider vinegar, to taste
1/2 grated red apple
1 tsp dried mint or 1 small handful fresh mint, chopped
Add at the table: 1 tsp each walnuts, pumpkin seeds, yellow and red raisins.
Make this a meal: serve with chickpeas and a hardboiled egg on a bed of arugula
Version 3: Dinner Side Salad
Add:
1 handful chopped parsley
Juice from 1/2 lemon
1 tbs white vinegar
1 Tbs sunflower seeds
1/4 tsp pepper
Salt to taste
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