Wednesday, September 30, 2009

Beet-Carrot Salad



Something like:
3 cups shredded carrots
juice of 1/2 orange
1 t. fresh ginger, finely grated
3 beets
1/4 cup golden raisins
1/2 t. salt plus more to taste

1. Boil beets until soft (check by poking with a fork). This takes about as long as boiling a potato. Let them cool a bit then peel and slice into half moons. Sprinkle some salt on the slices.
2. Meanwhile stir together orange juice, ginger and salt.
3. Combine all ingredients. Stir gently.
4. Cover and refrigerate for 1 hour, stirring halfway through.


No comments: