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Jan032013

GLAZED BEET + CARROT SALAD

sprouted kitchen

I'm not cynical enough to believe that people don't keep their New Years resolutions. I admit to giving an eye roll with the regulars in my pilates class. It's true. It will be crowded for the next two months and then go back to normal, but setting goals is never a bad thing. It's motivating to make a promise to yourself and follow it through with your best intentions. To believe you are capable... which is sometimes the toughest part. This year, Hugh and I continued a tradition we started a few years back. We bundle up and head to the top of the highest hill in town that looks out at the Pacific coastline. It's our spot. It is the place we got engaged and also the home of our new-year-goal-sharing-session. I will chalk it up to the most vulnerable conversation we have all year. Sharing your hopes and dreams, maybe dissapointments from the year past, with the person who matters most to you, can be a heavy moment. Heavy in a way that fills your soul. 

Earlier in the day, I sectioned my lined paper into six categories and tried to use my best hand writing to make note of the big things I hope for 2013. And I don't use the term big lightly. My list didn't have things like learning to salsa dance or loose five pounds (not that those aren't respectable goals), it was composed of huge markers like buying a house, going on a big trip to Europe in the spring, starting another book and other such things. It almost felt like a fake list when I looked at it. It scares me just as much as it motivates me. This year we will strive to check the items off both of our lists. Maybe none of them. Maybe all of them if I can push the fear out of my head. Either way, while life continues to build on itself, it feels good to start fresh with an entire sparkly new year ahead. 

On the subject of lots of people at pilates, I believe it is the season for light salads. The one here is creamy from the tahini dressing and naturally sweet with the beets and carrots. If you're keeping away from dairy, tahini is the answer to a craving for creamy dressing. It's the perfect kind of thing to make a little extra of so you can pack it for lunch the next day.

I intended to write a whole foods focused detox plan for the site, but I waited too long. January is on its way and Hugh dug up my whipped cream maker and while we're finding reason to top anything slightly appropriate with the stuff, writing a detox plan just didn't feel right at the moment. I contributed to the Action Plan that comes out in Whole Living this month, and I am completely behind how they design their detox plan, so pick up the January/February issue and take a peek at that if you are looking for ideas. 

Dream big. Eat lettuce. I'm coming for you, 2013. 

sprouted kitchen

GLAZED BEET + CARROT SALAD // Serves 4

Inspired by Grace Parisi at Food + Wine

I changed the original recipe around because I had already roasted a bushel of beets (both red and yellow, hence the bleeding coloration of the beets in the photo). My recipe below reflects using beets that are already roasted, but you can click back to the original if you want to start with raw, baby beets. I also used full sized carrots and cut them down to a similar size of a young carrot. 

  • 1/2 Tbsp. butter
  • 2 Tbsp. extra virgin olive oil
  • 2 large yellow beets, roasted and peeled, cut into 1/2'' wedges
  • 3 carrots, halved, large halves quartered if needed
  • sea salt + pepper
  • 2 tsp. honey
  • 3 Tbsp. white wine vinegar
  • 2 Tbsp. tahini
  • 1 Tbsp. orange or lemon juice
  • 1/4 cup finely chopped flat leaf parsley, divided
  • 1/2 tsp. ground cumin
  • 12 cups mixed baby lettuces
  • 1/3 cup cooked garbanzo beans, rinsed and drained
  • 2 Tbsp. toasted sesame seeds, white or black or mixed

sprouted kitchen

In a skillet over medium heat, melt the butter in the olive oil. Add the carrots and beets and season with salt and pepper. Cover and cook over moderate heat, stirring once or twice, until the carrots are crisp-tender, about 5-6 minutes. Add the honey and 2 tablespoons of the vinegar and cook over moderate heat, stirring occasionally, until tender and lightly glazed, 2 to 3 minutes. Transfer the vegetables to a large bowl to cool.

Whisk the remaining tablespoon of vinegar, tahini and citrus into the skillet along with the cumin and a generous pinch of the chopped parsley.

Toss the baby lettuces, remaining parsley and garbanzos with a light coating of the tahini dressing. Plate the greens and top with the carrots, beets and sprinkle the sesame seeds. Serve immediately. 

* You can prepare the salad a day in advance by making the carrots and beets as directed, and keeping them covered in the fridge overnight. The dressing can also be kept covered in the fridge for up to a week. Toss everything and assemble just before serving. 

sprouted kitchen

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    GLAZED BEET + CARROT SALAD - SPROUTED KITCHEN - A Tastier Take on Whole Foods

Reader Comments (48)

That goal-setting moment on top of a hill, inspired this married-for-sort-of-a-long-time lady. Thought you might want to know that.:)

January 3, 2013 | Unregistered CommenterKristen M.

If nothing else, people always eat lots of delicious salads at this time of year. Good luck with all of your goals. The only difference between achieving a goal and not, is doing it.

January 3, 2013 | Unregistered CommenterSarah

Andrew and I have a similar end-of-year ritual that I always look forward to. It feels so good to clear the air on one year and dream for the next. Also, I think "Dream big. Eat lettuce" is going to be my 2013 mantra. Love it!

January 3, 2013 | Unregistered CommenterNicole

Amen to everything you said. Truth be told, I've stopped making 'resolutions' - or at least I hate to call them resolutions...Instead, I just try to think about what I'd like to accomplish in the coming year not just as a standalone but as a move forward towards many more moves forward. I am often afraid of dreaming big, taking chances, but if there is one thing I learned in 2012 it's that our big dreams are very much possible...and whether you approach them with confidence or fear, just telling yourself that you should approach them to begin with is huge. I can't wait to see what 2013 has in store for you. xo

January 3, 2013 | Unregistered CommenterKasey

I just focus on the current moment, and break down my big goals into manageable steps. The key is to keep moving forward, and before you know it you'll be looking back at how far you've come. Good luck with your resolutions! You guys are so talented, I believe you can accomplish whatever you put your minds to.

January 3, 2013 | Unregistered CommenterKay

I'm not much of a resolution girl, but this year I did make a resolution - and it was to drink more. Gin, specifically. I can count on one hand how many times I drank last year, and I think that needs to change in 2013.

Anyhow, loving your hopes/dreams ritual with Hugh. My guy and I do something similar every birthday, but doing it at the beginning of the new year seems so much more fitting - especially since you get to do it together. Hoping you get to go on your big trip to Europe! I'm heading there this summer/fall, and I couldn't be more excited.

Here's to big dreams and lettuce. Happy new year, lady!

January 3, 2013 | Unregistered CommenterAshlae

Beautiful salad! I love tahini dressing, I bet it would be a nice earthy contrast to the sweet veggies.

January 3, 2013 | Unregistered CommenterFoodess

I'm reading this recipe while I'm eating your emerald salad, I kid you not. You are a jewel young lady, love the new book. Your braised white beans and leeks were a huge hit on New Years. I am so glad I found you. Best to you and your darling hubby!

January 3, 2013 | Unregistered CommenterKaren Lewandowski

I have no doubt that your goals are in the realm of attainable! You always produce high quality stuff. Always!

You and your salads. They make me swoon like no other. I've recently fallen in love with tahini dressings. They are the best!

January 3, 2013 | Unregistered CommenterMichelle

I am in love with the salads beauty. The beets along with carrots give it such a pretty color. I an so going to try this salad. A big admirer of your blog!!

January 3, 2013 | Unregistered Commenterami@naivecookcooks

Happy new year to both of you. My boyfriend and I had a similar talk about what we want to achieve over the next year (and beyond). It's scary sometimes to say these things out loud and to acknowledge what we really want out of life but it's a good way to start the year, I feel focused and purposeful. Thank you for this lovely colourful and flavourful salad to start 2013 with; it's perfect.

January 4, 2013 | Unregistered CommenterKathryn

Gorgeous salad, Sara!
Looking forward to seeing your recipes for the Whole Living Action Plan too!

A very happy 2013 to you and Hugh.
Love, Sarah B

January 4, 2013 | Unregistered CommenterSarah B

Cheers to resolutions! I love the idea of using tahini to create a creamy dressing. Genius!

What a pretty salad! My whole family is sick with the flu, and if I could get up off the couch and drive to the store, I would buy all the ingredients for this. I think it would cure us all. Happy New Year to you, friend! I hope it is full of such good things. xo

January 4, 2013 | Unregistered Commentersarah

This is what I call a good-looking salad. Looking forward to seeing your recipes for the Whole Living Action Plan too!

January 4, 2013 | Unregistered CommenterMike

this is such a beautiful dish! the colors are so lovely, and the sprinkling of sesame seeds on top is just perfect. thanks for sharing!!

January 4, 2013 | Unregistered CommenterLittle Kitchie

A happy 2013 to you and Hugh. This is just the salad that makes me think "Hey, if I eat this for dinner I can have TWO servings of cake topped with whipped cream." And that makes me very very happy.

You always inspire me Sara, both in the kitchen and when setting goals and dealing with the big things in life. Just wanted to let you know that I look forward to reading your blog each time i see a new post, and love, LOVE the cookbook. Thanks, and happy new year :)

January 4, 2013 | Unregistered CommenterLyndsey

Yumm!! Santa brought me your cookbook and I am obsessed! Made the salmon with soba noodles last night and wow, was it fantastic! Can't wait to try more :)

January 4, 2013 | Unregistered CommenterMegan Lane

Looks like an awesome salad, but i'm curious about something. In the final photo it does not appear that there is any dressing on the salad whatsoever. Is this accurate? I'm just curious as the tahini in the saucepan above would give the lettuces and beans much more...oomf and context than the image shows...Thanks!

January 4, 2013 | Unregistered Commenterdave tuttle

As always, a perfect recipe comes at just the right time :) I've never been one for resolutions either, but I started keeping a a yearly list of goals last year and plan to make one for this year. You've inspired me to aim for bigger and better things in 2013.

Oh, and my family totally loved the chopped salad w/ quinoa from a couple of posts ago, as well as the almond meal, coconut, & cacao nib cookies from your book :) Thanks for always being inspiring, and looking forward to see what you guys do in 2013.

January 4, 2013 | Unregistered CommenterCourtney

@ Dave Tuttle - yes, the greens are dressed. We dress things very lightly For photos because heavily dressed things look heavy and murky. It's a dressing, so you can put on as much as you'd like. It makes plenty!

January 4, 2013 | Registered CommenterSara

Amen to that! Happy New Year to you both. Tanihi dressinghas becomemy fav these days :)

January 4, 2013 | Unregistered CommenterKankana

I look back on the goals I set and think how easy they actually were to achieve; Landing a job I never thought I could, getting "A's" in classes I took in my forties, skiing again after 20 years....But each year I still think "I am never gonna be able to do that, I'm going to fail big" My eleven year old wants us to live on a farm and I don't know how the hell that's going to happen and yet I think it will.
Also, I never tire of beets .

January 4, 2013 | Unregistered CommenterApl

They are big goals but all obtainable. It is amazing what can be achieved when you put your mind (and heart) to it. All the best for 2013 and thanks for the southern hemisphere friendly recipe.

January 5, 2013 | Unregistered CommenterNicola Galloway

Beautiful - and I love the addition of tahini for a little creaminess.

January 5, 2013 | Unregistered CommenterJoan Nova

So funny that you are in a whipped cream phase, because I too had an enlightening whipped cream moment recently! My husband made some with bourbon and maple syrup at Thanksgiving, and I had ONE BITE and was seriously like, "THIS is enjoyment of food. If eating whipped cream is wrong, I don't want to be right." Was a clear sign to me that some "unhealthy" indulgences still have a place at the table, in our hearts, and in our tummies. :) I am happy thinking of you and Hugh enjoying your special homemade version so much!

Also reassuring to me how these little indulgences come and go naturally.... a while ago I wanted hot chocolate every day, now I don't really think about it much. Nice to be able to listen to your body, enjoy something special, and have faith that you are satisfying a need and that's okay in the bigger picture of life. :) I feel like this last part is not really coming out right, hope you maybe sort of "get" what I'm trying to say! :) Enjoy your posts, as always!

January 5, 2013 | Unregistered CommenterSharon

I think that I make it a point to eat healthier out of sheer necessity and self preservation after all of the Holiday indulgences, not necessarily because of the taboo "New Years Resolution". This salad looks phenomenal.
Happy New Year!

January 5, 2013 | Unregistered CommenterGwen @SimplyHealthyFamily

Love the thoughts on the New Year. This is the first year I haven't set "goals" or even "resolveds" -- it's nice to be free of that and just live into big dreams (like the ones you stated)! More a philosophy change than anything. This salad looks beautiful, as always! Happy New Year! XO

January 5, 2013 | Unregistered CommenterSonja

Happy new year you two!

January 5, 2013 | Unregistered CommenterNieves

Yum, can't wait to make this! Happy new year, Sara!

January 6, 2013 | Unregistered CommenterTrish

Oh wow that looks and sounds simply divine! Love carrots and beets, such an amazing combination! Happy New Year!

January 7, 2013 | Unregistered CommenterMaggie@theSoulFoodCompany

What a sweet tradition. I love it! You guys had a banner year in 2012 and I know even greater things are on the horizon for you. All the best to you both. xo

January 7, 2013 | Unregistered CommenterDana

i'm gonna need to make this. the mister loves beets! thanks for the recipe!

January 7, 2013 | Unregistered Commenterheather

This looks divine, and so apropos for a goal-setting session!

January 8, 2013 | Unregistered CommenterNicole

Love the color combination and how you plate this recipe. Great job!

January 8, 2013 | Unregistered Commenterwakanetwork

This looks and sounds gorgeous. Carrots and beets is a winning combination and love the idea of the glaze. Have to try it!

January 9, 2013 | Unregistered CommenterStephen@HappyHeartCourse

Hi! I started following you a while ago, and I love this blog :) Would it be too much to ask where did you get your cuttlery? It's absolutely beautiful!

January 9, 2013 | Unregistered CommenterLaura Doval

@Laura - the flatware in these photos is from Cake Vintage. Hope you can find them!

January 9, 2013 | Registered CommenterSara

Thank you so much!!!

January 9, 2013 | Unregistered CommenterLaura Doval

Might as well dream big and write ambitious lists of lofty goals! Even if you don't cross some of them off by the end of the year, a few are bound to happen!

January 10, 2013 | Unregistered CommenterThe Rowdy Chowgirl

I like carrots and beets so I know I will like your salad receipe Yummy !!!!
Thank for sharing

January 10, 2013 | Unregistered Commenterchristine

Now I am thinking I need to go buy your book... no joke. LOVE THIS!

January 11, 2013 | Unregistered CommenterTiffany

Delicious! I made it this weekend and was so pleased that my 1 year old was happily chomping on beets and carrots with me - makes me feel like super mom!!! Also, I'm 3 days into the Whole Living Detox. I haven't gotten to your recipes yet but I am having an awesome healthy week thanks to you fabulous ladies. Your cooking is such an inspiration to me. Thank you! xoxoxoxo

January 22, 2013 | Unregistered CommenterSally Mae

what a fantastic recipe, i've always wanted to use beet in another way rather than just cutting in slices and dropping them into an every day salad. this is definatly one to keep, thanks for sharing the recipe.

January 30, 2013 | Unregistered Commentershaz

OMG! This might be the best collection of recipes I have seen to date!

I must try them!!!!

Looks so yummy!

pH Balanced Water

February 1, 2013 | Unregistered Commenterdelane

made this last night...it was fantastic!! Tahini sauce needed a bit more juice to thin it somewhat

February 18, 2013 | Unregistered Commentercg

Delicious salad! However, the dressing separated a lot when I made it (even after whisking it)...leaving it a little oily. Has anyone found a good way to emulsify this dressing? I would love to hear of alterations or different techniques that may help!

May 13, 2013 | Unregistered CommenterRachel

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