There really isn’t a ‘recipe’ per se for this because this depends on beet and carrot size. As a general guideline, allow one small to medium carrot per person.
- Just grate equal amounts of raw carrot and a well scrubbed raw beet (use gloves when grating the raw beet). Or a cooked beet.
- Make a vinaigrette however you like it. I make mine with a little Dijon mustard and for this salad I add a 1/8 or more of powdered ginger (grated if you have it is even better).
- Mix vinaigrette with the beet and carrot and arrange on a bed of favourite salad greens.
Exclude the ginger if you like, add a little dill in the vinaigrette and sprinkle a teaspoon or more of fresh or dried dill across the salad.
Cubes of feta or a fresh goat cheese also goes well with this.