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Beet and Carrot Salad
By Chef Ruth Van Waerebeek-Gonzalez

Beet and Carrot Salad

Ingredients

5 Organic Beets unpeeled with a little of the green tops left on
Salt and Fresh Ground Black Pepper to taste
3 Organic Carrots unpeeled
2 teaspoons Dijon Mustard
2 tablespoons Red Wine Vinegar
6 tablespoons Extra Virgin Olive Oil or Vegetable Oil
2 tablespoons Organic Parsley (Fresh) finely minced

Directions

Place the beets in a medium saucepan, cover with cold water, add salt, and bring to a boil.

Reduce the heat to a simmer, and cook until tender, 25-40 minutes, depending on their size.

Drain, and let cool slightly.

In a separate small saucepan, cover the carrots with cold water, add salt, and bring to a boil.

Reduce the heat to a simmer, and cook until tender, about 20 minutes, depending on this size.

Drain, and let cool slightly.

In a small bowl, whisk together the mustard, vinegar, salt, and black pepper.

Whisk in the oil in a thin stream.

Adjust the seasonings to taste.

When the beets and carrots are cool enough to handle, peel them and cut into thin slices.

Arrange the slices on a round platter or big plate, alternating colors and overlapping the slices, working from the outside of the platter to the inside.

Spoon the vinaigrette over all, and garnish with parsley.

Serve immediately.