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It happens every spring, so we weren’t the least surprised when our warm seventy-degree days turned and began dropping big fluffy snowflakes on us. It means more time on the slopes and much-needed moisture, ensuring us a beautiful verdant season.

With the change in season comes lovely spring-time flowers. I’m really enjoying the hot colored bouquets that are arriving at our local market – tulips of all colors, ranunculus in vibrant pinks, oranges and reds and blossoming branches add so much to a table-setting and liven up any room in the house. Those colors are making their way into many of my recent dishes, making them as much of a visual feast as they are tasty.

This salad pairs the tangy flavor of pickled carrots with the earthy sweetness of roasted beets. Topped with feta, raw spinach and juicy blackberries, it is as delicious and satisfying as it is pretty.carrot beet tartare wb

Pickled Carrot & Roasted Beet Tartare Salad
Recipe type: Salad
Serves: 2
  • 2-3 beets, roasted, chilled and grated coarse (about 1½ cups)
  • 2 carrots, grated coarse (about ¾ cup)
  • 1 cup field greens or baby lettuce
  • ½ -1 cups spinach leaves, cut chiffonade style (cut into very thin ribbons)
  • 1 cup white wine or unflavored rice vinegar
  • ¼ cup sugar
  • ¼ cup feta cheese
  • 2 tablespoons olive oil
  • ⅛ teaspoon celery seeds
  • A few sprigs of fresh oregano or dill weed
  • Handful of organic blackberries
  • Metal or plastic ring forms - I used a 4 inch for this salad
  • Optional: ¼ cup walnuts, chopped and toasted
  1. Place the vinegar, sugar, celery seeds and a pinch of salt and pepper into a small saucepan and heat to the boiling point.
  2. Reduce the heat and stir until the sugar is dissolved.
  3. Put the grated carrots in a heatproof dish and pour the vinegar solution over them.
  4. Cover and chill for at least two hours.
  5. To assemble, arrange ½ cup salad greens on a plate.
  6. Center a 4 inch ring on the greens and place ¾ cup of the beets into the ring. Press down firmly with the back of a spoon.
  7. Drain the carrots, pressing them to get out as much liquid as possible, reserving the brine in a small bowl.
  8. Take ¼ cup of the carrots and press them on top of the beets.
  9. Gently remove the ring.
  10. Arrange the spinach leaves on top of the carrots, sprinkle with some feta and garnish with a few blackberries and oregano or dill sprigs.
  11. Whisk olive oil into the brining mixture and drizzle over the top of the salad.
  12. Sprinkle with walnuts if you are using them.
If you are making the salads more than an hour ahead of time, I suggest you add a slice of roasted red pepper between the beet and carrot layers. This will prevent the beets from bleeding into the carrots and keep the salad looking fresh.


Beet and carrot tartare 2Enjoy!

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