carrot-beet salad

There's always room for a few more veggies. That's right, I didn't say dessert. But it's true, there should probably be room for all of us to eat a few more brightly coloured delicious foods grown in the soil or right out of it.

One of my favourite ways to change up boredom from green salads is to make a salad of grated vegetables. Coleslaw is all fine and good, but why leave it at that?


You can purchase shares in a band-aid company, or alternatively use a food processor with a grating attachment. It's definitely a life-saver on more than one front.

Perhaps I should chop the parsley a little finer, but no one was complaining. Albeit a tad rustic perhaps. Others would say lazy. I prefer colourful!


Summery Carrot-Beet Salad

2 medium beets
4 large carrots
1/2 bunch of flat-leaf parsley
juice of one lime
extra virgin olive oil
1/4 tsp sea salt
pinch of ground cinnamon (optional)
pinch of ground cloves (optional)

1. Chop and grate the beets and carrots in a food processor, no peeling necessary. Chop the parsley as fine as you like, and combine with the grated vegetables in a medium serving bowl.
2. In a small bowl, whisk the lime juice with the olive oil and spices.
3. Combine all ingredients in the bowl, until the vinaigrette is thoroughly distributed. Enjoy!

p.s. This is also great the next day as a "topping" for a green salad.
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