The recipe for this fresh beet and carrot salad is so simple – I can’t even call it a recipe. It’s just a matter of grating beets and carrots, adding lemon and it’s done!
This is a great salad to bring along to a pot luck dinner. Besides the fact that it looks lovely on the table, it also doesn’t wilt right away like other salads do. It stays delicious even after it’s been sitting around a while. In fact, it’s still nice to eat the next day, as long as it’s been refrigerated.
So here is my non-recipe for beet and carrot salad.
Start with 2 beets. Mine are organic, fresh from the farm, as are the carrots.
Grate them finely. I find the beets hard to grate on my box grater, so I prefer to use a mandolin.
Peel and grate 2 carrots finely, then mix the vegetables in a bowl. Add the juice of about one lemon. I like to start with the juice of half a lemon and taste it. I then add more lemon juice until it tastes just right.
Do you prefer a cooked beet salad? Try this one.