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Beet-Carrot Slaw Salad

Bright beet-carrot salad slaw for one person makes an impact on the plate as well as the palate.If there is a time for a vegetable confession, it is now for me.


Although I welcome almost all vegetables with a welcoming embrace, I held a disdain for beets. When I was growing up, my whole family except for my mother replied with a "yuck" to this root that stained everything a dark ruby-red. 
As a young adult, I had a chance encounter with beets at a pot-luck. A salad comprised of shredded beets sat there on the table with jewel-like color. I decided to take a very small sample so as not to offend my hostess. The flavor I experienced was my awakening and reconciliation with beets.

It was not that I had developed an adult palate for beets, it was that I tasted them raw in their naturally sweet state. As a boy, my mother had always (in my opinion) tortured the beets by heavily pickling them into "Havard Beets". Now I am a convert to beets.

Bigger is not always better when it comes to beets. Beets are roots and therefore, generally get tougher and harder as they get larger. Choose beets which are about 3 inches across in diameter. If the leaves are attached and still fresh and perky, all the better!

Fresh, young beet greens are quite tasty and highly nutritious in salads.
Don't worry that the beets look "dirty". You would too if you were growing underground. 

Ingredients needed:

  • 2 small beets
  • 1 large carrot
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon good-quality basalmic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • fresh parsley (optional)

Equipment needed:

  • vegetable peeler
  • paring knife
  • cutting board or large sturdy plate
  • hand grater or a food processor with a grating attachment
  • medium bowl
  • small bowl
  • spoon
  • large fork

How you do it:

1. Wash the beets and carrots. Cut off the beet leaves (if present) over the cutting board. The beets will ooze out a deep magenta-red juice. Using the vegetable peeler, peel just the very outer layer of the beets and carrot.

2. Using a hand box grater or a food processor (with a grating attachment) grate the beets and carrot. I use a small food processor which shreds the veggies with almost no exertion. But really, you aren't grating much. It will go quickly. If you are hand grating, please do not add your fingertips to the recipe! As the vegetable becomes a thinner and thinner sliver, turn the sliver so the cut side is facing up at you instead of facing the grater. Continue grating.

3. Put the grated beets and carrots into the medium bowl. Set aside for a moment.

4. In the small bowl, mix the rest of the ingredients (except the parsley if you are using it), and stir until everything is combined. This is your dressing.

5. Pour the dressing over the medium bowl of veggies. Toss slaw with the fork to make sure it all is coated. Chill, preferably before eating.