The last couple of weeks I've been making a simple, fresh-tasting salad by mixing grated carrots and beets together.
These carrots are Danvers Half-Long. I think. (But don't hold me to it. Spring planting time seems a long time ago.) Chunky little devils, aren't they? The beet is Forono, the only variety of beet that I grow anymore.
Just grate the carrots and beets in the proportion you want into a bowl. Approximately even amounts of both seems to taste great to us. I use my trusty hand grater to do the grating. It might be faster using a food processor or the shredding attachment for my KitchenAid mixer, but then I'd have to clean those parts and pieces which would take more time than cleaning my handy-dandy stainless steel hand grater. (No free lunch, I guess.) I do have to admit the hand grater is a little messy since I usually end up with shreds of carrots and beets flying hither and yon all over the kitchen counter (and my person).
To the grated veggies I add some roasted and salted sunflower seeds, raisins and a good sprinkle of salt. (The amount of these ingredients should be to your own preference.)
Mix in just enough mayo for a binder and . . . voila! An easy and, to my mind, very tasty salad. As beets are wont to do, they tend to color anything they come in contact with so the salad will be more red than orange. But that's fine as an attractive red salad surely does add color to a meal. Try it, you might like it!
The Garden and other bits
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