Beet and Carrot Salad


Ben and I harvested our first serious yield from the garden box a while ago and we made an easy salad for dinner. We picked a half dozen beets and 4 carrots, just enough for the two of us. The beets, being various sizes, required different roasting times. I wrapped each in foil and put into a 400°F oven. Cooking ranged based on size – I started checking after a half hour, when the smallest were done. The largest were fininshed by an hour. After letting them cool a bit, they peeled easily and cut them into convenient sizes.

The carrots are so tender and small (see Ben’s post) that they only need to be washed thoroughly, not peeled. These peels add flavor rather than taste old and musty like store bought carrots.

A row of carrots, row of beets, row of a mild, soft goat’s cheese down the middle. The dressing, kept simple: olive oil, red wine vinegar, salt, pepper, and thyme and rosemary from the garden.

With a bottle of rosé, made for an ideal dinner. The beets were sweet and earthy, while the carrots still had some spice to them at this size. The cheese was a foil for texture and acidity, and mixed with the beets to make that magenta color that seems like it shouldn’t come from food.


Ben thought it was perfect.

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