Crisp salad from leftover beets and carrots |
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Written by foodie pam
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Friday, 25 April 2008 |
  Sometimes leftovers just seem to magically appear in my fridge. Take the three sad carrots I found at the bottom of my vegetable drawer last week. I think I bought the carrots to make a ginger carrot soup but I’m not really sure because then I’d have had more. Perhaps I munched on some of them as a mid-day snack but wherever they came from they were now leftovers that needed to be eaten. I also had some beets that needed to be eaten. At least I know where the beets came from since I grew them in my garden. This year was my first attempt at growing fall/winter beets. The results were only marginal and I found myself with a handful of small beets. While I enjoy beets, using only a few can be difficult since most recipes call for a couple of cups worth. It also isn’t very efficient to cook just a few beets. So using up the beets and carrots seemed like the perfect Leftover Tuesdays challenge….  After searching for some good recipes to use my leftovers I was happy to find a beet and carrot salad that not only would use up both items but was also really easy. The recipe shreds the beet (and carrot) rather than cooking them. Amazingly, when finely shredded and combined with an acidic dressing you can’t tell they haven’t been cooked. I more or less followed the recipe to make a ginger flavored dressing and tossed it individually with the carrots and the beets. The result was a great infusion of Asian flavors and a (new to me) way to prepare beets that didn’t involve boiling or roasting. And better yet, it used up my leftover carrots and beets! I’ll definitely be making this one again…
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Last Updated ( Tuesday, 22 April 2008 )
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