The theme this month has been 5 Weeks of Flexitarian Eating, but if there’s a sub-theme it has to be non-lettuce salads. We’ve had an orange and date salad, escalivada and rice salad with orange and chickpeas. Today’s carrot and beet salad continues the sub-theme.
Roasted beets and fresh carrots are cut into match stick pieces and tossed with a vinaigrette and topped with parsley, crumbled feta cheese and chopped hazelnuts for a salad that’s short on lettuce, but long on flavor.
My knife skills will never win a competition. Most of the time it doesn’t bother me if my pieces are uneven as they will be part of a casserole or soup. I take my time, try not to nick a fingernail, and do the best I can. Still, it’s nice to know there are Japonese mandolines (like this one from Amazon, my affiliate partner) that will cut very fine juliennes. No matter how you cut your beet and carrot match sticks, don’t make them too long or it becomes difficult to pick them up with a fork (I found out the hard way, hahaha).
This is one of those recipes that’s more of a technique than an actual recipe. For one carrot and one beet, a half cup of vinaigrette was enough to toss and marinate in. I made a cup of dressing and stored the unused portion. Eventually I’ll use some lettuce and make a “real” salad.
- One medium carrot, cut into matchstick pieces a couple inches long
- One large beet, cut into matchstick pieces a couple inches long
- A good handful of fresh parsley, large stems removed and leaves chopped
- One or two ounces crumbled feta cheese
- A good handful of hazelnuts, chopped coarsely (any nut you like is fine)
- Your favorite homemade vinaigrette dressing (I used a honey mustard, found here)
- salt and pepper to taste
- Mix the beets, carrots and parsley together in a large bowl.
- Toss with enough vinaigrette to coat all the pieces, about a half cup or so. Salt and pepper to taste.
- Store in the fridge for an hour or longer.
- Before serving, give the carrots and beets another good toss. Taste and add more salt and pepper if needed.
- Portion onto plates and garnish each with some crumbled feta cheese and crushed nuts.