For a few weeks, I was receiving tons of beets with my farm share. One day I decided to shred a dozen or so, which sent me from wondering what to do with beets to wondering what to do with shredded beets. Inspiration came from pondering other available produce, which included farm share spring onions and carrots as well as a couple of apples. I love the shredding disc on my food processor. And I love caramelized onions. The whole thing came together beautifully with a splash of balsamic vinegar. My friend Jay was over rah-rah-ing the whole way, which also helped. We ate the lovely and yummy salad sitting out on the porch. The balance of the various sweet, sour, and tart flavors worked out just right.
Beet Carrot Salad
- shredded beets
- shredded carrots
- caramelized onions
- chopped green apple
- balsamic vinegar
Once the ingredients are prepped, assembly is just a matter of how you want to do it. I put a big bunch of beet on the bottom, topped with slightly less carrot, a bit of caramelized onion, garnished with some chopped apple, and finished off with a splash or two of balsamic vinegar.
Mix it all up and eat. It’s really a fabulous combination.