Snowday post 2:

Along with carrots, husband brought home a bunch of red beets as well. Since I was already roasting things, I roasted these as well…and then built a tasty salad out of them…using the previous spicy sweet carrots recipe and much more. I’ve been making a slightly different version of this each day–each time using 1 beet.

Beet stack Ingredients (serves 2)

• 1 roasted beet
• 8 pieces of the roasted carrots (less is fine)
• a handful of arugula (10-15 leaves?)
• a handful of pistachios
• 1 oz shaved parmesan

Balsamic dressing ingredients

• 1/4 cup balsamic vinegar
• 1/8 cup olive oil
• 1 T tahini (makes it creamy)
• garlic paste or 1 clove of garlic
• a dash of honey (1/2 T?)

Tools that help

• A mandolin
• 2″ round cookie cutter (for a mold)

The method

1. Roast the beets (in a foil packet at 450 takes about 45 mins)
2. Slice one beet thinly with a mandolin. a knife would work too…
3. Mix up the dressing ingredients
4. Start stacking! On a plate, place your 2″ cookie cutter if you have it. put down 2 beet slices. add a drizzle of dressing. add some arugula on top of this. Add the carrot slices on top of this. Add a little shaved parmesan. drizzle a little more dressing. Then add another slice or 2 of beet. add the pistachos on to p and drizzle a little more dressing.