Tag Archives: root vegetable salad

Carrot Wheat Berry Salad with Lemon Caraway Yogurt

Posted on by November 15, 2015

This Carrot Wheat Berry Salad with Lemon Caraway Yogurt is a perfect fall salad that works well as a meal or as a first course if you like. It’s also a fun one to prepare for guests, because it’s just a little unusual. This Carrot Wheat Berry Salad with Lemon Caraway Yogurt makes a great meal because it’s chock full of good things and is served on filling wheat berries. I served it in small portions for my Scandinavian Thanksgiving Menu, but we were really glad there were leftovers so we could eat it for dinner for the next few days. And I continued to make it all winter long since it feels fresh and light while still being easy to make in the winter. And it’s fun to swap out the root vegetables or mix them up. It’s great with parsnips, rutabagas, turnips, etc. But don’t take my word for it, try out this Carrot Wheat Berry Salad with Lemon Caraway Yogurt and make it to your exact preference. Full disclosure, this recipe is based closely on a food and wine recipe. I made it because of its Scandinavian pallet and I was thrilled that it went so well … Continue reading →

Beet, Carrot, Fennel and Citrus Salad

Posted on by January 19, 2015

This beautiful, jewel-hued Beet, Carrot, Fennel and Citrus Salad is perfect for a long Winter even if you aren’t pairing it with the rest of my Middle Eastern Feast. Everyone knows they need to eat their veggies, but sometimes it can be a challenge to find something inspiring in the Winter. That’s where new preparations for root vegetables come in. Eating them raw isn’t so strange when they’re shaved thin, or grated small. And pairing them with fresh herbs and citrus, which is at its best this time of year is the way to go. I love having the excuse to get out my mandoline or the different discs for my food processor, and I like making Winter salads in big quantity to make it easier to keep my diet goals on track even when local produce isn’t a reality. I often grated extra beets, carrots and fennel and keep them in bags in the fridge. They store well for a few days and you can keep making the salad fresh all week long. Or, you can make this Beet, Carrot, Fennel and Citrus Salad as a show-stopping dish to serve along with Lamb Kofta and my Middle Eastern Feast Menu. … Continue reading →