Source: The Working Family's Cookbook

Beet, Carrot and Walnut Salad
Food processors make grating raw vegetables a simple task.
Rating:
Serves: 4 to 6
Prep Time: 15 minutes
Cook Time: 0 minutes

 

 
3 large carrots, trimmed and scrubbed
4 medium-size beets, without tops, scrubbed
1/2 cup walnuts, coarsely chopped
2 scallions, trimmed and chopped
1/4 cup red wine vinegar
1 teaspoon tarragon, dried
3/4 cup olive oil
salt and pepper, to taste




Grate the carrots in a food processor fitted with the shredding blade. Put the grated carrots in a bowl or plastic bag and set aside. Rinse the work bowl and grate the unpeeled beets, putting them in another bowl or bag. (Grate the carrots first. If you grate the beets first, the juice could stain the carrots.) Put half of the walnuts and scallions in each bowl and mix.

Put the vinegar, tarragon and season with salt and pepper to taste in a medium-sized bowl and whisk together. Gradually whisk in the oil. Add half the dressing to each bowl holding the vegetables and mix. Cover and chill until serving time.

When ready to serve, put the beets on a serving plate. Make a space in the center, mound the carrots in the space and serve at once.