Carrot & Beet Salad

Carrot & Beet Salad with Pine Nuts & Basil Recipe

Serves 6 as a hearty salad

6 carrots, peeled and grated in the food processor
3 beets, peeled and grated in the food processor
2 large handfuls of pine nuts, toasted (of course!)
2 large handfuls of finely chopped basil – chiffonade like you learned at Hipcooks!
The Hipcooks Holy Trinity:  Olive oil (extra virgin, first cold pressed, lemon (organic), salt (flake sea salt – nothing better than Maldon’s)

 

Keeping the carrots and beets separate, add 1 handful pine nuts and basil to each bowl.  Season with plenty of lemon, olive oil, and salt.  Combine, and serve.

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