"Things won are done,
Joy's Soul lies in the Doing."
- William Shakespeare

Wednesday, September 26, 2012

Eating Outside the Box, Take 4

This season' CSA delivery is drawing to a close, as Fall is upon us.  Only three more weeks of bountiful, organic produce remain.  (Only three more weeks of less time spent in grocery stores, too, sadly.)  Gazing upon the bright orange and gold vegetables so fitting this season, I once again sought dinner inspiration from Nigel Slater's Tender.

With a plenitude of snappy carrots and golden beets, I chose Mr. Slater's recipe for "a salad of carrot thinnings" as my springboard.  The recipe is actually for those tiny, tender spring carrots, and miniature beets.  Mine were large, and very autumnal.  And I don't think Mr. Slater would mind my adaptations one bit.

Away we go:

A Warm Salad of Carrots and Golden Beets - adapted from Tender
 - serves 4 to 6 as a side

1 bunch carrots, about 1 pound, peeled, and cut into sticks
3 medium to large golden beets, peeled, and sliced into rounds
1 clove garlic, minced
1 Tbs red wine vinegar
1 Tbs freshly squeezed lemon juice
3 or 4 Tbs olive oil
handful of fresh herbs, chopped - I used dill and parsley, the recipe calls for cilantro, use what's on hand
sea salt and freshly ground black pepper

You may either boil or steam your veggies, depending on your preference, and their size.  If you're making this as it's originally intended, with wee spring vegetables, steaming would work best.  (In this case, leave small beets whole.)  If, as I did, you're using larger, autumn veg, it may be more prudent to boil them.  Boil the beets first until just barely fork tender, with a bit of a snap remaining to them.  Remove from the pot with a slotted spoon and set in a colander to drain.  Cook your carrots for a minute or two, just to take the raw edge off, and drain.

While the carrots cook, slice your beet rounds into sticks, similar in size to the carrots.

In a medium mixing bowl, whisk your vinegar, lemon juice, garlic, salt and pepper, then drizzle in your oil, whisking to combine.  Toss in the vegetables, stir to coat in the dressing, and add your fresh herbs.  Serve warm or at room temperature.

This salad keeps nicely for a day in the fridge, and is lovely for lunch the next day.

Happy Autumn to you!

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