Dilly Beet and Carrot Salad Recipe

As winter approaches, the price of most vegetables go up; root vegetables, usually harvested in the fall, and with a pretty long shelf life, are some of the few veggies that you can actually find at reasonable prices. This salad uses two root vegetables, making it a perfect accompaniment to fall and winter meals.

It’s kind of inspired by my friend Bianca, as its sort of a conglomeration of two of her recipes- Russian carrot salad, and Easy Beet Salad, only minus the eggs and mayo, since in addition to gluten and dairy free, as of late we’re also egg free. Allergy friendly, cheap not to mention suitable for vegetarians or vegans.

I haven’t written exact amounts as it’s a pretty flexible recipe. Just try to keep the amounts of carrots and beets roughly the same.

Dilly Beet and Carrot Salad

Ingredients:
Beets
Carrots
Dill (fresh or dried)
Honey, agae nectar, sugar, or sucanat
Garlic powder
Salt
Oil
Pepper (ideally freshly ground, but optional)

Instructions:
1. Boil or roast your beets whole and unpeeled, until completely soft.

2. Peel beets and grate.

3. Peel and grate raw carrots.

4. Heat up a little oil in a frying pan; add carrots and saute until they change color. Remove from stove when some carrots start browning.

5. Mix carrots and beets. Add a drop of honey or other sweetener and a drop of oil.

6. Add a little salt, a little garlic, and lots of dill.

7. Mix well, taste, and add more honey, salt, garlic, or dill as needed.

8. Add freshly ground pepper to taste.

9. Serve cold.

Enjoy!

What salads do you tend to serve in the winter, or are your winter meals generally all hot? Does this look like a recipe you’d try out?

Dilly Beet and Carrot Salad Recipe

Dilly Beet and Carrot Salad

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