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Prep 15 mins
Cook 40 mins
This is a beautiful salad, pretty presentation and delicious too. I like the variation method with the carrots--they look so nice in thin ribbons. From the local newspaper.
- 3 medium carrots, peeled, thinly sliced
- 2 garlic cloves, smashed
- 2 orange rind twists
- 1⁄3 cup water, chicken broth or 1⁄3 cup vegetable broth
- 2 medium beets, cooked, peeled, sliced thin
- 1 1⁄2 tablespoons balsamic vinegar
- 1 teaspoon peanut oil or 1 teaspoon olive oil
- fresh ground pepper
- 1 small bibb lettuce
- red leaf lettuce, torn
- tiny beet leaf, from top of the root (or another slightly bitter green)
- 1 head cross-cut Belgian endive (optional)
- 4 green onions, thinly sliced on the diagonal
- Place the carrots, garlic and orange peels with broth or water in a saucepan.
- Bring to boil, reduce heat and simmer until the carrots are slightly tenderized, not cooked through, about 4 minutes.
- Drain, discard the garlic and orange peels.
- Chill carrots.
- Meanwhile, slice all but an inch or so of the tops from beets.
- Save the tiniest, tastiest beet greens for salad. The rest of the green may be cooked for stock or soup.
- Simmer the unpeeled beets with some of the tops intact so they don't bleed into the water so much.
- Carefully drain when beets are cooked through and slip off skins while still warm.
- The red colour will stain fingers unless you wear rubber gloves.
- Wear an old apron to protect clothes.
- Halve beets and thinly slice.
- If you don't want to stain a wooden cutting board, protect it with plastic wrap or paper towels.
- When ready to serve, combine the carrots, beets, vinegar and peanut oil in a bowl and gently toss to coat and mix.
- Sprinkle with salt and pepper and toss again.
- Make a bed of the bibb, red-edged lettuce, beet leaves and endive, if using, on a serving platter.
- Spoon on the root mixture.
- Sprinkle with green onion slices and serve.
- Variation: Make carrot ribbons instead of coins.
- Shave each carrot with a veggie peeler to make thin strips like fettuccine.
- Cook in same flavoured broth, but very briefly so carrots are not cooked through.
- Remove from heat and let carrots steep in broth and absorb flavours.
- Proceed with recipe.