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LOCATION: Recipes >> Salad Recipes >> Beet Carrot

Print this Recipe    Beet Carrot

Ruby Carrot Salad

3 medium fresh beets or substituted cooked unpickled beets
1 1/2 pounds carrots
1/2 cup grated Spanish onion
1/4 cup dried golden currants
2 tablespoons lemon juice
2 tablespoons champagne vinegar
3 tablespoons extra-virgin olive oil, or less
1/2 teaspoon honey
1/4 teaspoon coriander
1/4 teaspoon cumin

Heat oven to 350 degrees. Roast fresh beets in a small baking pan
for 35 to 40 minutes. Cool, remove skins and dice. If using canned
beets, simply dice.

Blanch carrots in boiling water. Drain and cool. Coarsely grate
the carrots into a small bowl.

Combine carrots with onion and currants. Gently toss with the diced
beets.

Whisk together lemon juice, vinegar, olive oil and honey. Add
coriander and cumin. Toss desired amount of dressing gently with
carrots. Salt and pepper to taste.

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