Is everyone feeling caked out of their mind right now with sugar plums, Godiva samplers and sweet cocktails? Edible cheer abounds. One guy at my office had the nerve to bring in his daughter’s Girl Scout Cookie catalog this past week. We are deep in the throes of National Gift Basket Season! I’m all for supporting the troops (full disclosure, I ordered three boxes), but come January, I’ve got a week-long juice cleanse to get through before I can even think about a Caramel deLight. Where are those Harry & David pears when you need them?
If you’re looking for even a modicum of nutrition before this week of complete and utter indulgence sets in, consider this beautiful composed beet and carrot salad. This plate is packed with Iron, Vitamin C and immunity-boosting antioxidants. It’s also delicious and appropriately festive with vibrant reds and greens. Enjoy this for lunch tomorrow or for a Meatless Monday dinner and then have at it – eggnog and cinnamon rolls for everyone!
Choose any combination of beets you’d like, but if you can find them, try the seasonally fitting Chioggia or pink and white striped ‘candy cane’ variety.
Beet, Carrot & Raspberry Salad
Adapted from FoodieCrush
5-6 small red, golden or candy cane beets, roasted and peeled
2 large carrots, peeled and julienned
1/2 cup raspberries
1/2 cup pomegranate seeds
1/2 cup microgreens
4 oz goat cheese, crumbled
1 1/2 tablespoons red wine
1 1/2 tablespoons red wine vinegar
1 tablespoon honey
1/4 cup extra virgin olive oil
1/4 cup pistachios
1 tablespoon chives, chopped
1 tablespoon fresh flat leaf parsley, chopped
flaked sea salt
freshly ground black pepper
Slice the beets thinly using a knife or mandoline.
Use a peeler to julienne the carrots.
Layer the beets slices on a plate or platter. Add carrot ribbons, raspberries, pomegranate seeds and microgreens. Top with crumbled goat cheese.
Mix the red wine, vinegar and honey in a medium bowl. Slowly drizzle in the olive oil, whisking continuously.
Drizzle the dressing on the vegetables to coat. Add pistachios, chives and parsley.
Season with flaked salt and freshly ground black pepper and serve immediately or at room temperature.