1-2 Organic Beets, scrubbed (peel if desired)*
1 Organic Carrot, scrubbed (peel if desired)
Peeled Ginger, grated (1/2 Tsp?)
Tarragon, Fresh (small handful) or Dried (1/2 tsp)
1-2 Tbs Balsamic Vinegar
1 Tsp Apple Cider Vinegar (or to your liking)
1-2 Tsps Grapeseed Oil (imparts less flavor) or Olive Oil
Salt & Pepper to taste
Before washing the root veggies, start by adding tarragon to the balsamic to draw out the flavor of the herb. Set aside.
Grate the beets and carrot(s) on the large hole side of a box grater. Place in a bowl. Gingerly peel ginger, grate on the smaller hole side of the grater. Toss together.
Toss in the balsamic vinegar with tarragon, add a splash of the apple cider vinegar if you would like it more tart/sweet. Taste it first. You could add a dash of sugar to this salad, I’ve even added a little nutmeg before.
Add a drizzle of oil, grapeseed works well because the flavor doesn’t stand out. Olive oil is fine, however.
Dash of salt and pepper to your liking. This salad tastes best if it sits in the fridge, covered for a little while before you dive in.
*I like to purchase my beets with tops (greens). You can prepare the greens like you would chard, either steam it to your liking, or boil it in a large pot. Some people devein the greens, I don’t. To avoid gritty greens, I recommend immersing any greens in water and soaking them for a few minutes. And then rinsing them again. A salad spinner works best. Soak the greens in the spinner bowl (basket removed). Lift them out of the bowl, drain bowl, then place greens in the basket, return to bowl and spin the greens. I do this at least twice since greens often have a lot of dirt.