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Home » Farm to Kitchen, Salads

Carrot and Beet Salad

By Helen Brody (May 8, 2012)

Great colors and flavors are offered up in this recipe from Still Seeking Farm, Loon Pond Road in Gilmanton New Hampshire. (See farm’s profile to discover how Still Seeking Farm got its name.)

1/4 cup lemon juice
2 tablespoons olive oil
2 tablespoons raw honey
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne (optional)
salt to taste
3 cups peeled and shredded beets
3 cups peeled and shredded carrots
1/2 cup chopped parsley

Whisk together the first six ingredients in a large bowl. Taste for seasoning. Add beets, carrots, and parsley. Toss to combine. Can be marinated for two hours or so but beets may begin to color carrots.

Yield: Four to six servings

Photo by: Pat McGovern, Upper Valley Localvores (

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