Grated Beet and Carrot Salad
Photo by Claudia Alexander
My parents had a small sailboat that we moored in Marblehead when I was in my early teens. Marblehead is located about an hour north of Boston; it was originally a commercial fishing village and most of our day-sailing trips ended at the local clam shack eating fresh clam rolls and fries. Not being a strong swimmer, my mother was nervous about even stepping onto the boat, never mind sailing with four children, two of whom couldn’t swim. My father had been a merchant marine for many years, loved the sea and was thrilled to be captain. He insisted that we use nautical terms. We were expected to announce in a clear voice that we were “coming about” or “going aft”. One time my mother called the jib line a “string” and he gave her the evil eye. My youngest sister Sarah was three then and mom always kept a harness on her when we were on board, which became difficult when we were sailing because the harness could get in the way. Two or three times during those years we sailed to Nantucket for part of our summer vacation.
The New England coastline, unlike the Pacific, has lots of picturesque little coves. Since the trip took at least three days depending on tides and weather, we often pulled into one of those coves and moored the boat for the evening. If we were lucky, on the way into the cove we caught fish to grill on the hibachi for dinner. In the morning we would wake up to the putt-putt of a small boat steered by an enterprising kid selling the local paper to anyone anchored in the cove for the night—room service on a boat! Once we arrived on the island we usually stayed at the marina. One year we couldn’t sail the boat back because of a storm, so I stayed on the island with friends, while the rest of the family took the ferry home. The following week my dad returned and he and I sailed the boat to Marblehead together. He had to get back by the end of the weekend so we set out at sunset. We were far enough off the coast that when it finally got dark many stars, many more than I had imagined, were visible. In his merchant marine days my dad had taught himself to navigate by the night sky. As I sat curled up in a big blanket he pointed out the stars and told me the ancient stories of the constellations.
I always thought his amazing eyesight was from years of watching the horizon or navigating by the stars while he sailed the seas. However, he had a different story. He said it was because he ate so many carrots. Have you ever heard that eating carrots improves your vision? My researched turned up some interesting facts about that: https://www.scientificamerican.com/article/fact-or-fiction-carrots-improve-your-vision/
Californians have so many choices in the produce aisle that carrots and beets may seem a bit underwhelming. However, when the doorbell rings unexpectedly this is the perfect salad. Both carrots and beets get sweeter when they are grated. The shallots, garlic, ginger, and lime add a bit of tang, while the soy and rice wine vinegar give it umami. You can make this with just carrots, of course—make half the dressing. A simpler variation on the dressing is: ¼ cup rice wine vinegar, ¼ cup of canola oil, salt and pepper to taste; then add some slivered almonds and toss.
Photo by: Claudia Alexander
Serves 4
2 cups of peeled and raw grated carrots
2 cups of peeled and raw grated beets
2 tablespoons grated fresh ginger
¼ cup scant shallots minced
¼ cup rice wine vinegar
1 tablespoon soy sauce
¼ teaspoon toasted sesame seed oil
⅓ cup canola, safflower, or vegetable oil
Juice of one lime
Keep the carrots and beets in two separate bowls or the beets will bleed into the carrots and you won’t be able to tell which is which.
In a food processor puree the shallots and ginger with the soy sauce, rice wine vinegar, and sesame oil. While the motor is running add the vegetable oil until blended. Pour half the dressing over the carrots and toss to distribute it evenly. Pour the remaining dressing over the beets and toss. Squeeze ½ of the lime over each bowl. Taste and adjust seasonings. On a lettuce-covered platter place the dressed carrots on one side of the plate and the beets on the other.
Photo by: Claudia Alexander
Adapted from Gourmet Magazine