Carrot & Beet Salad

or if you are feeling Parisian, Carrottes et Betteraves Râpées  
from Chocolate & Zucchini, a great food blog from a Parisian.carottes_betteraves

Clotilde notes, “I’ve written this salad into a recipe below, because that’s what food bloggers do, but the truth is I never make it twice the same way.”

And this is also great with just carrots!


– 1 pound carrots
– 1 pound uncooked beet
– 2 cloves garlic, pressed or finely minced
– 1 tablespoon hazelnut oil (or walnut, or squash seed, or olive oil)
– 1 tablespoon honey vinegar (or cider or balsamic vinegar)
– 1 teaspoon strong Dijon mustard
– Hot sauce or pepper flakes, to taste
– Smoked salt (or regular sea salt, or gomasio, or zaatar)
– Freshly ground black pepperGrated Carrots

Optional add-ins:
– Leafy fresh herbs (cilantro, chervil, flat-leaf parsley), chopped
– Toasted nuts (almonds, pine nuts, cashews, peanuts) or seeds (sesame, sunflower seeds), or better yet, my new friend the dukkah
– Shaved parmesan or cubed feta cheese or crumbled blue cheese
– Mâche or baby spinach leaves
– A grated apple or shallot
– Any dried herb, spice, or spice mix you think might work (and you know there’s only one way to find out)

Serves 4 to 6.

Trim, peel, and grate the carrots and beets. (If you own a food processor with a grater attachment, yay for you!) Place the rest of the main ingredients, from garlic to black pepper, in a large salad bowl, add the grated carrots and beets, and toss until well combined. Add any desired add-ins and toss again.

Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister. If you don’t have that kind of time and the salad does not feel quite moist enough, add a dash of citrus juice, tomato juice, or any sort of juice that may currently reside in the refrigerator door.