No, I don’t want us to start a raw food movement. That has been done before. But I do want you to try something new that is super easy to put together and at the same time is healthy.
It’s new because I just found it in the last issue of Bon Appétit.
It’s super easy to make because most of the prep time is devoted to peeling and cutting the carrots and beets. That takes just a few minutes, I promise.
Of course you’ll have to take your fee, so you have my permission to steal a few julienned carrots or beets while you make this salad; let’s say that’s just for research purposes.
This salad is healthy because both carrots and beets are good for us. In a recent study, researchers found that the juice from beets could lower blood pressure, and it may help reduce the risk of cardiovascular disease. And let’s not forget about the carrots, which are packed with antioxidants, minerals, and vitamin A.
This talk about carrots makes me wonder who thought of making rabbits carrot lovers in cartoons and children’s books.
Did I ever tell about the time I put a bunch of fresh carrots in my backyard for all my rabbit friends in my backyard to eat and they didn’t touch a single one? A few days later, I found myself picking up and throwing out the shriveled carrots. That was sad and disappointing.
Back to this fabulous salad– The dressing is quite simple and when you add the raisins and dried cherries, it comes together in a very happy way. If you are like me and love salads, then you’ll find this easy-to-make salad a special treat. Enjoy!
Carrot and Beet Slaw with Walnuts and Raisins
Ingredients:
- 1 garlic clove, crushed
- 1/2 cup golden raisins
- ¼ cup dried cherries
- ¼ cup white wine vinegar or white balsamic vinegar
- 5 medium carrots, (about 1 lb.) peeled, julienned
- 2 medium beets, (about 1 lb.) peeled, julienned
- ¼ cup (packed) fresh flat-leaf parsley leaves
- ¾ cup walnuts
- Salt and freshly ground black pepper
- ⅓ cup extra-virgin olive oil
Combine garlic, raisins, cherries and vinegar in a large bowl.
Let sit for about one hour. Remove and discard garlic.
Add carrots, beets, walnuts and parsley. Season with salt and pepper and toss to combine. Add oil; toss gently.
Adapted from Joshua McFadden’s recipe
My notes: You can also make this with yellow beets. Toss the salad just before you’re ready to serve it.
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