Beet and carrot salad
Like most of us, Esya craves warm comfort food throughout the long days of winter. She also misses bright, hot, sunny days and fruity snacks. This is why she created the juicy apple-carrot-beet salad. The sweetness of the seasonal vegetables and fruits will remind you of summer and the shredded coconut gives an exotic twist to the dish. This salad is ideal for the potluck and keeps great for up to three days in the fridge.
3 medium beets, washed and peeled
2 medium carrots, peeled
2 Granny Smith (or other crispy firm type) apples, cored and peeled
2 tablespoons non-sweetened coconut shred
1 tablespoon lime juice
6 Boston lettuce leaves (optional)
3 tablespoons slivered almond, toasted (optional)
Salad bowl
Mandoline (if you do not have one you could use a shredder but the vegetables look nicer when julienned. A food processor with a julienne blade would work great as well)
- In a salad bowl shred beets, carrots, and apples using mandoline.
- Sprinkle shredded vegetables with coconut, drizzle with lime juice and mix well
- Serve the salad in a Boston-leaves “cups”, sprinkled with roasted almonds. For a more simple presentation omit the salad leaves.
When not cooking Esya (aka Urwen) spends her free time painting, taking photos, and making jewelery. Visit her blog at http://urwen.wordpress.com to see her latest creations.
