I have to do a bit of “blowing my own trumpet” here, I used home grown beetroots! I have had good crops of carrots too, but unfortunately I didn’t have any when the beetroots were ready, so this salad was only partly from homegrown ingredients – but it was very tasty. The dressing has a bit of vinegar in it, if you don’t like it too vinegary, put a bit less vinegar in it, as there is plenty of liquid in this dressing anyway. If you put green finishing touches on it, you could almost call this a “Christmas themed” salad as it is almost red and green, although beetroot is more crimson than red.
2-3 medium to large beets, raw, peeled and sliced on a mandolin, but if you can slice them into very thin matchsticks, that will do;
6 medium carrots, sliced the same as above;
1 small red onion, very thinly sliced;
1/4 cup red wine vinegar;
2 tablespoons lemon juice;
1 tablespoon of honey;
1 tablespoon of garlic flavoured olive oil;
1/4 cup regular olive oil;
3 tablespoons dried parsley, or 1/2 cup fresh & chopped;
Salt and pepper to taste.
Place sliced vegetables in a large bowl (it’s best to use a different bowl for mixing and then put it into the presentation bowl later, as the beetroot does make a bit of a mess. Combine dressing ingredients in a large jug. Pour into vegetables and mix.
Dress with a little more parsley if you like, or I used some sliced snow peas. You could use chopped nuts if you prefer.