Ever since Tuesday, my to-do list has kept reminding me “Blog Post!”
But Tuesday night Joe & I were trapped in a Wal-Mart parking lot for 2 1/2 hours (apparently only 30 minutes of thunderstorming was enough to depost 2+ feet of water on the highway we needed to drive on; so we waited for the water to lower!). So, when I finally got back home at 9:30 (very thankful for leftover curry in the freezer!), no blog post was happening.
Then Wednesday night, I made a HUGE pot of Gumbo. That was finished around 8:30, and after eating & cleaning the kitchen, no blog post was happening.
Then, Thursday night, I fully intended to make it happen. However, when I made it home around 6:30 and tried to get online, our internet wouldn’t connect! Noooo! So again, no blog post.
I am quite pleased to say that, after 1 hour and 8 minutes on the phone with AT&T customer support, the internet is working again, and I’m here to bring you a lovely, colorful salad.
Beets. I confess, beets were something I never really liked. I like most foods, but even the sound of the word, “beet”, made me cringe. I consider the boiled, then frozen to be eaten throughout the winter, variety that I grew up eating to be the main culprit for this dislike. But back in January, our weekly box from Hollygrove kept coming with a bunch of beets in it, and I was forced to investigate uses for this gorgeous vegetable.
Thankfully, I can finally say I like beets! I’m still a bit nervous when cooking beets comes up, but after a few of Joe’s Beet Curries (maybe that recipe will be written down someday), a beet chocolate cake (SO GOOD! you’ll be seeing that one sometime, guaranteed!), and this salad, I’ve learned that they can be put to very good & delicious use. And they’re so healthy! Ah, I’m thankful that I can appreciate all their goodness now.
Beet & Carrot Salad
3 1/2 Tbsp finely minced onion
3 Tbsp + 2 tsp apple cider vinegar
grated rind & juice from 1 orange (use orange; I substituted lemon once, and it definitely is not as good!)
1 Tbsp grated & peeled fresh ginger
3/4 tsp coarse sea salt
1/3 cup olive oil
Whisk the dressing ingredients together, up to the olive oil. Let sit for about ten minutes for the flavors to blend, then add the olive oil.
4 small, or 2 larger, beets, grated
3-4 carrots, grated
mixed greens (arugula is delicious!)
Combine the beets, carrots & dressing.
For serving, spread greens on a plate, top with the carrot-beet mixture, and sprinkle with some of the chopped almonds.