RECIPE OF THE WEEK FROM OUR CULINARY INSTRUCTOR KENDRA KOHLER
This beet and carrot salad (with horseradish and dill) is just as much flavorful as it is colorful and bright. The addition of horseradish gives it a light kick and the caraway seeds really make the dish. Give it a try and let us know how it turns out!
Beet and Carrot Salad with Horseradish and Dill
Adapted from Milk Street: Cookish, Throw it Together
1/4 cup Extra Virgin Olive Oil
3 Tablespoons Lemon Juice
2 Tablespoons Prepared Horseradish
Sea Salt and Ground Black Pepper
2 Medium Carrots (about 8 ounces total)
2 Medium Red Beets (about 8 ounces total), Trimmed, Scrubbed and Patted Dry
1/3 cup Lightly Packed Fresh Dill, Roughly Chopped
3/4 Tablespoon Caraway Seeds, Crushed
In a large bowl, whisk together the oil, lemon juice, horseradish, 1 teaspoon salt and 1/2 teaspoon pepper. Let this mixture stand for about 10 minutes.
Meanwhile, in a mortar and pestle, crush your caraway seeds, see note.
Chop your dill.
Peel your carrots.
Scrub, trim and pat dry your beets (it’s ok to leave the skin on).
Cut carrots and beets to the size appropriate to your food processor shoot.
Using the large whole shredding disk of your food processor, put carrots through first, then the beets.
Add the shredded carrots, beets, dill and caraway to the bowl, then toss
If you have a small mortar and pestle try crushing your caraway seeds a teaspoon at a time. Some may stay whole, which is ok. At first they’ll bring a crunch to the dish and over time will soften a bit.
Shredding the carrots and beets by hand using the large holes of a box grater is also an option.