I realize that this recipe may not have the glamour of Peanut Butter Chocolate Chip Cookies or the raw sex appeal of a Vanilla Bean Ricotta Bread, but let me tell you something: This is a really awesome effing salad. And, to get everything out of the way, I will immediately address that fact that "raw beets" sound undelicious by saying that they are amazing in shredded form. And who wants to cook beets anyway? It takes forever.
To make this salad happen I am, once again, begging you to become familiar with the shredding thing on your food processor. It will change your life and here's why: Start shredding the vegetables you've got laying around in your fridge into convenient, easy to eat, more delicious than the sum of their parts salads...and you're doing something that's like juicing, but infinitely better because you keep the fiber. I only stopped being intimidated by the shred function about a year ago and I can't stop making what I mentally refer to as "garbage salads" out of everything in my kitchen.
This combination is the best. It's colorful, wildly nutrient-dense, naturally sweet in it's own way, and a gigantic hit every time I serve it. And, for the busy hostess, it comes off as much more complicated than it actually is. Which makes you look fancy.
Prep Time: 10 minutes Cooking Time: none Yield: 4-6 Servings Ingredients: 3 Good-sized Raw Beets (or, like I used today, 2 mammoth beets and 1 little guy) 6 Medium-sized Raw Carrots 1 Small Onion, red or white A Small Handful of Fresh Basil Leaves ¼ Cup Extra Virgin Olive Oil 3 Tbsp Balsamic Vinegar Sea Salt and Black Pepper, to taste
Directions: Shred the beets, carrots, onion and basil leaves. You'll want to put the basil leaves in first so that the other vegetables force them through for a better shred. Pour all of the shreds into a large bowl and throw the olive oil, vinegar, and a generous helping of sea salt and black pepper on top. Toss, taste, and add more of any of the dressing ingredients if needed. Serve.