We've been absent for almost an year from this blog. Many wonderful things happened, while we were off, and the most important are the two new, beautiful baby boys that took all our time, and made us forget about the blog :)))
Now, the babies are almost toddlers, and we spend more time in the kitchen again. Glad to be back and share our new concoctions with you.
My dear friend T.V. has been asking for this recipe for ages. Finally, I am ready to post it. Root vegetables can be enjoyed throughout the year, but I prefer them in Fall and Winter, when most of them are in season and taste better. These vegetables are usually inexpensive, and have tremendous health benefits. They grow underneath the ground and absorb many nutrients and minerals available in the soil.
For this recipe, you can use any root vegetable that can be eaten raw. I usually buy whatever vegetables are available in stores. On my last trip, I came back with beets, red and golden, watermelon radishes, rutabaga and carrots. The salad is very easy to make and tastes fresh for long time, if kept in a fridge.
2 golden beets,
2 watermelon radishes
1 bunch cilantro
3-4 tbsp olive oil
3-4 tbsp vinegar and/or lemon juice
salt to taste
Clean and peel the vegetables. I used a food processor to shred them, that is why I cut them to pieces that would fit the opening of my food processor.
Add salt, olive oil, vinegar, cilantro, and dill to your taste. You can store the salad in your fridge for about a week.