Carrot and Beet Salad

Another vegetable I happen to always buy with carrots is beets.  The two make an amazingly sweet, fibrous, root-y pair.  This is Carrot and Beet Salad: crunchy, yummy and very pretty!

Julienne (cut into thick matchsticks) your carrots and raw beets.  I actually just brush my carrots and beets thoroughly under running water, instead of peeling them, then julienne.  It don't think it makes a difference in taste.  After you've got all your matchsticks, steam them.  It will take about 20 to 25 minutes, depending how you like it.  Remember, it will harden a bit once cold.  Dress and top generously with mint, sweet lemon dressing (below) and extra lemon slices (if desired). 

To make this sweet lemon dressing, combine 2 tbs. olive oil, 1 tsp. dijon mustard, 2 tsp lemon juice, 1 tsp maple syrup, and a pinch salt.

Sweet Butter Carrots

Here's another carrot-only recipe.  This is on my list to make for my 7 year old niece Kelly who hates anything that tastes "green" or leafy, as she she describes.  Maybe once its softened and cooked in butter and sugar, she'll change her mind.

Since carrots are the most nutritious when steamed, steam your finger-sized carrots for 7-10 minutes.  Take the carrots out, and while they're still hot, toss them in a bowl with butter, brown sugar and a bit of salt and pepper.  It's fine served like this for a sweet dessert, but by all means, explore with your spices.  Some suggestions are pumpkin pie spice, allspice, cinnamon, nutmeg, cumin, clove, "taco seasoning," or cayenne pepper.