Salad to Start the Year Off Right

Glazed Beet and Carrot Salad

 

I've had more time on my hand since moving to Santa Cruz and I've been following a couple blogs and one of my favorites is www.sproutedkitchen.com.  Sara at Sprouted Kitchen consistently brings forward healthily delicious meals.  Her new cookbook is on my wish list and it should be on yours too! When I saw her newest post for a beet and carrot salad, I jumped on it and made it that night. It was a hit and going to be in my regular rotation.  

 

Salad was a cinch to make so there aren't many picture - make this soon!

 

Ingredients

 

1/2 Tbsp. butter

2 Tbsp. extra virgin olive oil

2 large yellow beets, roasted and peeled, cut into 1/2'' wedges

3 carrots, halved, large halves quartered if needed

sea salt + pepper

2 tsp. honey

3 Tbsp. white wine vinegar

2 Tbsp. tahini

1 Tbsp. orange or lemon juice

1/4 cup finely chopped flat leaf parsley, divided

1/2 tsp. ground cumin

12 cups mixed baby lettuces ( I used Mache greens)

1/3 cup cooked garbanzo beans, rinsed and drained

2 Tbsp. toasted sesame seeds, white or black or mixed

* I add 1 avocado, sliced

Directions

1. In a skillet over medium heat, melt the butter in the olive oil. Add the carrots and beets and season with salt and pepper. Cover and cook over moderate heat, stirring once or twice, until the carrots are crisp-tender, about 5-6 minutes. Add the honey and 2 tablespoons of the vinegar and cook over moderate heat, stirring occasionally, until tender and lightly glazed, 2 to 3 minutes. Transfer the vegetables to a large bowl to cool.
2. Whisk the remaining tablespoon of vinegar, tahini and citrus into the skillet along with the cumin and a generous pinch of the chopped parsley.
3. Toss the baby lettuces, remaining parsley and garbanzos with a light coating of the tahini dressing. Plate the greens and top with the carrots, beets and sprinkle the sesame seeds. Serve immediately