Beet & Carrot Salad with a New Turkey Burger

Fall is definitely here.  Do you know what that means?  It’s time for another OFF.  This one is going to be tough: beets.  With the exception of this recipe, I have no experience with beets.  Correction, I have plenty of experience eating delicious beet dishes like beet gnocchi and mom’s pickled beets and no experience cooking with them.  This video  makes me want to create a beet cake, however I don’t know if I could create something that looks that good.  I could make a fun mess though.   


I decided I should start out simple, no cooking, boiling, or whatever it is you might do with a beet.  I needed a side for the new turkey burger I was trying out.  I have to take a detour here to talk about these burgers.  Something was just not right.  Maybe I need to use a paper towel to get some of the moisture out, maybe it was the fact that I cooked them on the grill, maybe it was just that I didn’t really measure stuff (but  I don’t think I was far off).  No matter what the case, they were really mushy and kept wanting to fall apart.  They tasted much better than I thought they would looking at them, but they were not as good as the first turkey burger trial.  If I make these again, I will add bread crumbs or something.  

Don’t forget the sweet  potato fries!
Back to the beets.  Since I needed a side for these burgers, I decided to give this Shredded Beet & Carrot Salad  from my Great Food Fast cookbook a try.  It was so much spicier than that thought it was going to be!  Again, I didn’t really measure the spices that closely, but I still think it would have been hot.  There was something about it that I didn’t quite like, but I still thought it was good.  Maybe it was the cumin smell that was too strong for me, I just can’t figure out what it is.  Someone suggested adding something sweet in like raisins.  I don’t like raisins in things, but maybe some apple?  Give it a try and let me know what you thing. 

Shredded Beet & Carrot Salad
6 servings
  • 1/4 cup fresh lemon juice
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp honey
  • 3/4 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • Coarse Salt
  • 1 lb raw beets, peeled
  • 2 carrots, peeled
  • 2 tbsp dried parsley

  1. In a medium bowl, whisk together the lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne and 3/4 tsp salt. 
  2. Shred beets and carrots into a medium bowl.  
  3. Add the juice mixture to the beets and carrots. Sprinkle with parsley. 
Enjoy! 

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