Food: Asian Striped Beet and Carrot Salad.

I know. This looks amazing. It tastes amazing too.

Summer Salad, you say?

They are root vegetables so I am in the right season. When I look at this I think of summer though..but back to winter because these striped beets remember me of Christmas. Yes, I’ve had a lot of coffee today.

And to clarify, the beets are not Asian. The salad is Asian because of the sesame oil and the rice wine vinegar. I don’t want you going to the grocery store and asking for Asian beets. That would just be awkward.

This picture above is a bit blurring in spots, but look at where it is focused. The layers of beets! This makes me smile.

Asian Striped Beet and Carrot Salad

adapted from Epicurious

Yield – 2 large salads or 4 side salads

Ingredients:

  • 2 tablespoons hazelnuts, roughly chopped
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon grape seed oil
  • splash of rice wine vinegar
  • 1 1/2 tablespoons sesame oil
  • Kosher salt, to taste
  • freshly ground black pepper, to taste
  • 3 small-medium striped beets, cleaned and peeled
  • 1 medium carrot, peeled
  • 1/4 cup loosely packed flat-leaf parsley

Method:

1. In a small bowl, combine hazelnuts through sesame oil. Mix to combine. Add pepper and salt to taste.

2. Using a mandoline on the thinnest setting, slice beets and carrots. Add sliced vegetables to dressing mixture. Toss gently with hands (or spoon). Add chopped parsley.

3. Let sit a free minutes before serving. Can be made the day before serving – the flavors are all the more developed.

 

 

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One Comment to “Food: Asian Striped Beet and Carrot Salad.”

  1. These photographs are mouth watering – I love the splash of color on the plate and look forward to making this!

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