1/09/2007

beet and carrot salad


The beet is the most intense of vegetables.

The radish, admittedly, is more feverish, but the fire of

the radish is a cold fire, the fire of discontent,

not of passion. Tomatoes are lusty enough,

yet there runs through tomatoes an undercurrent of frivolity.

Beets are deadly serious. ~
Tom Robbins


Ahh, Tom Robbins. I love his take on the beet (from the first chapter of Jitterbug Perfume, if you want to read more). This salad does the serious beet justice 'cause it's so simple -- just a little olive oil and a fresh herb to tease out its flavours. (Sorry for the bad photo!)


beet and carrot salad
serves 3-4

3 medium beets, scrubbed with greens removed
4-5 medium carrots, peeled and cut into 1-in diagonals
olive oil
salt and pepper
fresh thyme or parsley

Preheat oven to 425. Wrap the beets in parchment-lined tinfoil -- drizzle them with olive oil before you close up the foil -- and place them in a baking pan. Roast until you can slide a knife easily through them (about 60-80 mins).

Let the beets cool until they can be handled easily. Meanwhile, toss prepped carrots in a little olive oil and a dash of salt. Roast until tender (30-35 mins).

Peel, quarter, and dice the beets into bite-size pieces (careful -- they will stain anything!). Toss together with roasted carrots. Season with a little salt and pepper and a handful of roughly chopped parsely or a few sprigs of thyme. Serve warm or at room temp.

3 comments:

part-time buddha said...

You left out the best line:

"The beet is what happens when the cherry finishes with the carrot."

Tippy said...

I like that one too. It was hard to know where to cut Tom off. Another good one -- "The beet is the murderer returned to the scene of the crime."

Glenda said...

Hey Tippy...

can you post another easy dinner recipe? Mike was 'commenting' yesterday that I make the pasta with zucchini recipe "at least twice a week"! not true - but we do have it almost weekly :)

- glenda