All photos by Nathalie Krull
I never really liked beets much. Growing up, I really didn’t have much experience with them. I can only remember having them from a can, on an occasion or two. In fact, there may have been a non-canned version served from time to time, but honestly, they tasted just like the canned ones to me. It wasn’t till later in adulthood, that I experimented with them a bit, and found a much deeper appreciation for them. I now love beets, and find their vibrant color mesmerizing, and delicious. This raw beet and carrot salad is as much about the flavor as it is about the texture. It’s crunchy, sweet, and salty all at the same time. The earthy beet flavor is softened by the addition of the sweet raw carrots, and the cornichon pickles add that salty kick that brings it all together. If you too, having been passing up beets, I urge you to give this salad a try. You might be surprised. This salad can be served as a side dish or eaten as a light lunch. It can also be added to a green salad, and is perfect for potlucks. Share your beets with others, and get them into them too!
Pro tip: When buying beets, look for healthy beet greens. Don’t throw them away! Beet greens are so yummy! Clean them thoroughly, chop them and saute them in a pan with olive oil, chopped garlic, a squeeze of lemon juice, and salt to taste. Delish!
Here is what you need:
- 3 small to medium sized beets
- 2 carrots
- 6-8 cornichons pickles plus 2 tablespoons of the liquid
- 2 cloves of garlic
- 2 tablespoons of apple cider vinegar
- 2 tablespoons olive oil
- ½ teaspoon dried dill
- Salt and pepper to taste
Let’s make it
Using a mandolin, julienne your beets, and carrots into a medium sized bowl. This helps make slightly thicker pieces that hold up better than simply grating the veggies. This is the most time-consuming part of making this salad. It’ll be over soon, pull up your sleeves and get to work. If you don’t have a mandolin, you can use a box grater, or a food processor with a grating blade, but I definitely prefer the mandolin. This can be a one-bowl salad, by easily adding the chopped cornichon pickles, and the crushed garlic cloves directly into the bowl, and then splashing the remaining ingredients like the cornichon juice/liquid, apple cider vinegar, and olive oil on top. Sprinkle on the dried dill, and mix well, coating it all with the dressing. Add salt and pepper to taste. This salad tastes great after sitting for a couple of hours in the fridge, however it’s yummy right away too. It keeps well in an airtight container in the fridge for 4-5 days.
This is the perfect salad to add to your weekly rotation. It’s healthy, bright, and beautiful. Eat with your eyes as much as with your mouth. All of the vibrant color equals a wide range of health benefits…Improved athletic performance, lowered blood pressure, and enhanced digestive health to name a few. Get hooked on beets! They are so good for you. Wishing you good health and good luck on all of your cooking adventures!
