Beet and Carrot Salad with Lemon and Fresh Herbs
This one came together on a Wednesday afternoon with whatever was left in the harvest bin, and it's been on the table every week since. Beets and carrots from the farm, a lemon, some olive oil, and whatever herbs you have nearby. It takes about fifteen minutes if you're using pre-cooked beets, a little longer if you're roasting them yourself, and it holds up well in the fridge, which makes it the right thing to bring to a cookout or leave on the counter for the long weekend.
INGREDIENTS
Serves 4
• 3 medium beets, roasted and sliced into half-moons
• 3 medium carrots, peeled and shaved or cut into thin coins
• 1 lemon, zested and juiced
• 3 tablespoons good olive oil
• 1/4 cup fresh herbs (parsley and mint work well, or whatever you have)
• Flaky salt and black pepper
• Optional: a small handful of arugula or fresh greens to serve it over
INSTRUCTIONS
Roast the beets if you haven't already. Wrap them in foil and put them in a 400-degree oven for 45 to 55 minutes until a knife goes in easily, then let them cool before peeling and slicing.
While the beets cool, peel and slice the carrots. Thin coins or shaved ribbons with a peeler both work.
Whisk together the lemon zest, lemon juice, and olive oil with a pinch of salt. Taste it and adjust.
Toss the beets and carrots with the dressing, add the herbs, and give it one more toss. Taste for salt. Serve immediately or let it sit for 20 minutes, it gets better as it rests.
If you're serving it over greens, dress those separately with a little olive oil and salt, lay the salad on top.
Everything in this salad was on our farm stand table this week, and the lemons we're picking right now are the best kind for this, bright and thin-skinned. If you make it this weekend, we'd love to see it.