I decided I should start out simple, no cooking, boiling, or whatever it is you might do with a beet. I needed a side for the new turkey burger I was trying out. I have to take a detour here to talk about these burgers. Something was just not right. Maybe I need to use a paper towel to get some of the moisture out, maybe it was the fact that I cooked them on the grill, maybe it was just that I didn't really measure stuff (but I don't think I was far off). No matter what the case, they were really mushy and kept wanting to fall apart. They tasted much better than I thought they would looking at them, but they were not as good as the first turkey burger trial. If I make these again, I will add bread crumbs or something.
 |
| Don't forget the sweet potato fries! |
Back to the beets. Since I needed a side for these burgers, I decided to give this Shredded Beet & Carrot Salad from my Great Food Fast cookbook a try. It was so much spicier than that thought it was going to be! Again, I didn't really measure the spices that closely, but I still think it would have been hot. There was something about it that I didn't quite like, but I still thought it was good. Maybe it was the cumin smell that was too strong for me, I just can't figure out what it is. Someone suggested adding something sweet in like raisins. I don't like raisins in things, but maybe some apple? Give it a try and let me know what you thing.
Shredded Beet & Carrot Salad
6 servings
- 1/4 cup fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 1 tbsp honey
- 3/4 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- Coarse Salt
- 1 lb raw beets, peeled
- 2 carrots, peeled
- 2 tbsp dried parsley
- In a medium bowl, whisk together the lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne and 3/4 tsp salt.
- Shred beets and carrots into a medium bowl.
- Add the juice mixture to the beets and carrots. Sprinkle with parsley.
Enjoy!
