I was reading my LoseIt buddy Debi's blog recently (Hi Debi!) and she posted a recipe for a carrot and beet salad. This sounded good since I had a bunch of rainbow beets and carrots languishing in the fridge. Of course, I didn't have cilantro, ginger, or lime, or a food processor, so I took a lot of liberties with the recipe. I decided to grate the beets and carrots, so that made me think of carrot and raisin salad, and to that I added some sesame oil to the dressing. It came out well and is more interesting than my usual carrot and raisin salad. It's a good thing I like it, because I have a ton of it.
Carrot, Beet, and Raisin Salad
12 oz carrots
1 lb beets
1/4 cup raisins
2 tbsp whole seed dijon mustard
juice of 1 large lemon
1 tbsp olive oil
1 tbsp sesame oil
1 tbsp maple syrup (or honey or agave syrup)
Peel and grate carrots and beets. Add raisins and mix. Whisk together remaining ingredients and add to carrot/beet/raisin mixture and mix. For best result, allow the flavors to mix for at least a half hour before serving. I had stripy beets so it's not as red as if I had normal red ones.