This recipe is adapted from one of our favorite food blogs Chocolate and Zucchini, whose "optional add-in" ideas we've left untouched. We've added broccoli to our version and a little more vinaigrette. Play with yours and find what you like. Beets and carrots are such flavorful assertive vegetables the addition of broccoli adds a slightly sweet foil. You'll find shredded raw broccoli in most Super Markets these days by the packages of baby spinach and other salad-ready supplies. Ideally combine with the dressing and let sit for about 30 minutes prior to serving.
2 cups shredded carrots
2 cups shredded beets
2 cups shredded broccoli
For the vinaigrette:
2 cloves garlic
1/4 balsamic vinegar
1 teaspoon dijon mustard
1/2 cup olive oil
3-4 dashes tabasco sauce
- Leafy fresh herbs (cilantro, chervil, flat-leaf parsley) chopped
- Toasted nuts (almonds, pine nuts, cashews, peanuts) or seeds (sesame, sunflower seeds)
- Shaved parmesan or cubed feta cheese or crumbled blue cheese
- Baby spinach leaves
- A grated apple or shallot
To make: Trim, peel, and grate the carrots, beets and broccoli stalks if you've not bought prepared versions. If you own a food processor with a grater attachment, this will be quick work! Prepare the vinaigrette and toss with the vegetables until well combined. Add any desired add-ins and toss again.
Photo of Carrot and Beet Salad via Chocolate and Zucchini blog.