We’ve had a two-week hiatus from the CSA. The upside of this is that I am finally going through some of the root vegetables that had been hanging out in my crisper. The downside is that apparently I actually need the CSA to make me eat my veggies, as left to my own devices, my dinners are somewhat less than perfectly healthy.
The beet slaw was a function of the fact that I just couldn’t take roasting another beet. It worked surprisingly well as a salad add-in, but would have been just as good topping some grilled meat, or as a very simple side.
- Beets, however much you have, peeled
- Carrots, ditto
- ginger (fresh)
- red wine vinegar
- salt and pepper
Grate as much carrot and beet as you wish. The fastest way to accomplish this is with your food processor, but it also goes rather quickly when done by hand. For every 2 cups of grated veg, add 1/4 C vinegar and 1 tsp grated ginger. Salt and pepper to taste!