Grated Beet Salad
Root vegetables like red beets, turnips and potatoes cellar well and are available deep into springtime. This recipe uses the UC Davis Olive oil and vinegar creating a light vinaigrette that is massaged into grated red beets and carrots.
2 Tbsp vinegar, any kind
Juice of ½ lime
Pinch of sugar
Salt and freshly ground black pepper, pinch
6 Tbsp olive oil
1 lb beets, peeled and grated
½ lb carrots, peeled and grated
½ cup thinly sliced basil leaves