I’ve been thinking of something clever to say to accompany this post. I mean, look at that salad! It is gorgeous, jewel-toned, and slightly exotic, like what you would be served in Ancient Persia.
This salad was popular. I made it three times in one week, trying to get the proportions just right. Each time, the Mudge gobbled it up. Sometimes straight from the serving bowl when I wasn’t looking. So while this salad may look sophisticated, it is teen-snack approved. (Disclosure: I was eating it straight from the bowl, too. So unladylike.)
I guess the best thing to do for such an elegant salad with mass appeal is just to stop already with the chit-chat and give you the recipe.
Beetroot and Carrot Salad
- 1/2 c. orange juice
- 2 Tbsp. olive oil
- 1/2 tsp. apple cider vinegar
- 1/2 tsp. dijon mustard
- 1/2 tsp. salt
- 1 large beetroot
- 2 large carrots
- 2 tsp. Cumin seeds
- Bring a small saucepan to medium heat, then add cumin seeds to empty pan. Toast the seeds for about a minute or less. Just long enough for the seeds to become fragrant. Remove the seeds to a small dish to cool, and put the saucepan back on the burner.
- Pour orange juice into the saucepan and bring juice to a simmer. Reduce the liquid by approximately half. This could take a few minutes. When the juice is reduced, set it aside to cool.
- Grate the beetroot and carrot into fine strips. My preferred method is with a mandoline slicer, but a cheese grater will also work. Whichever method you use, watch your fingers! Place the shredded beet and carrot into a salad bowl and set aside. No need to toss just yet.
- Whisk the mustard, apple cider vinegar and salt into the orange juice reduction, then add the olive oil by whisking it into the mix in a thin drizzle to emulsify.
- Sprinkle the reserved cumin seeds over the carrot and beetroot, then pour over the orange dressing and toss to combine. I recommend using non-wooden salad tongs, as wooden ones may stain.
- Serve immediately, or the salad can stand for up to an hour. Also refridgerates well, if you want to make ahead. In that case julienne slicing with a mandoline slicer has a preferable texture to grating, in my opinion. Either way, enjoy!