Have you ever had one of those moments when you thought brainwaves must be flying through the air to friends? I had one yesterday when, at the exact moment I was thinking of something, Daryl emailed me about it! Yikes!
And on Saturday, I wondered if Victoria and I were sharing thoughts on veggies. When I went shopping last week, I had two things in mind: veggies and fruit. I bought cauliflower, carrots, green beans, lima beans (okay they're probably a legume), beets, avocados, apples, pears, spinach, greens, and berries.
For the most part, I'll probably cook them like I usually do, but Victoria's recipe made me wonder if I had shared one of my mom's old recipes. It's so simple! And a big favorite in my family.
Oddly enough, I had it on the brain because I saw something similar in a magazine. It cracked me up because it was so precisely set up for the photograph. I fear a lot of people will be very disappointed when their versions don't look that way!
Here's the sad truth. No matter how careful you are to cut everything into matchsticks and carefully put them on the plate, everything will turn red. That's the power of beets. Plus, you have to mix them. If you don't, the parts that don't have lemon on them will turn brown in a bit. So don't be fooled by the multi-colored photos where you can clearly see the bits of carrots and apples!
In addition, I have noticed that the fancy magazines like to use oil and sherry vinegar. Ugh. There's nothing better than a breeze of sugar or honey and a nice dose of fresh lemon juice. It keeps it light and refreshing instead of weighing it down. Trust me, it tastes much better!
What I love about this recipe:
1. It's raw! None of those lovely vitamins have been cooked away. That means great roughage, too.
2. Anyone can do it. Easy peasy. No cooking involved.
3. It looks lovely and tastes good, too.
4. No oil or butter.
5. You don't have to worry about who is coming to dinner. This can be eaten by vegetarians, flexitarians, pescetarians, raw foodists, and Episcopalians.
Beet, Carrot, Apple Salad
2 crisp apples
sugar or honey
Peel the beets and the carrots. Cut off the ends. Peel and core the apples.
Using a mandolin or a food processor with the shredding blade, shred the beets, carrots, and apples. Sprinkle with 2 teaspoons of sugar or honey. Squeeze the juice of 1/2 a lemon onto the veggies. Toss. Taste. Adjust sweetness and lemon to taste.
(Your dog can have a bite of this in his or her food, too. Just not too much if your dog isn't used to raw veggies.)
Holiday dishes begin here at Mystery Lovers' Kitchen tomorrow. That means Thanksgiving can't be too far away. We're having an amazing variety of dishes. Check back every day because one of them is sure to be the right recipe for you!
|Use the shredding blade in your food processor.|
|The sun made this neon! You can see apples on the bottom, carrots in the middle and beets on the right.|
|Everything turns red in the end. But it's still pretty.|