Monday, January 10, 2011

Carrot and Beet Salad

1 pound carrots, chopped
1/4 cup currants or raisins, diced
1/8 cup toasted pine nuts
2 scallions, chopped
Olive oil
1–2 medium-size beets, chopped
1 navel orange, peeled and chopped
3 tablespoons mint or basil
2 tablespoons fresh lime juice
Sea salt

You may chop your veggies however you choose—with a food processor, a turbo blender, or a good old-fashioned knife. (I chose to put the carrots and beets in a food processor and chop the scallions by hand.) Then mix all ingredients in a large bowl. Allow mixture to sit for a few hours in the fridge so that the vegetables can absorb the flavors. This recipe makes a ton of salad, so I recommend first quartering or halfing the recipe if it's for just you and a few friends. As you can see by the picture, it's a very bright and cheery dish, and the perfect combo of colors to add pizzazz to any plate.

No comments: