Spring Beet Salad
I know a lot of people can’t stand beets. The flavor is kind of strong, but it grows on you.
I particularly like beets in a vinaigrette. That’s why I was drawn to this recipe, which appears in From My Family Recipe Box by Dori Fritzinger, the book I wrote about in the Journal on April 7.
Shredded Carrot and Beet Salad
Recipe adapted from From My Family Recipe Box. This recipe comes from Dori Fritzinger’s mother. Fritzinger said she loves this salad so much that she can hardly stop eating it once she starts. Raw fresh beets taste great with the sweet and sour dressing, but canned or jarred beets can be used, too.
3 large carrots, peeled
¼ cup raisins
3 medium beets, peeled
½ cup vegetable oil
2 tablespoons red-wine vinegar
1 teaspoon sugar
½ teaspoon dry mustard
¼ teaspoon salt
1. Using a hand grater or a food processor fitted with a shredding blade, shred the carrots. Place them in a small bowl with the raisins. Shred the beets and place them in a second small bowl.
2. Make the dressing by combine oil, vinegar, sugar, mustard and salt in a small jar or cruet. Cover and shake until well mixed. Pour half of the dressing over each bowl of vegetables. Toss each until well coated. Cover and refrigerate 15 minutes or until ready to serve.
3. To serve, arrange the beets in the center of a platter and surround them with the carrots. Serve immediately.
Makes 4 servings.
