Name: Ruby Carrot Salad
Ingredients: 3 medium fresh beets or substituted cooked unpickled beets; 1 1/2 pound carrots; 1/2 cup grated Spanish onion; 1/4 cup dried golden currants; 2 tablespoon lemon juice; 2 tablespoon champagne vinegar; 3 tablespoon extra-virgin olive oil, or less; 1/2 teaspoon honey; 1/4 teaspoon coriander; 1/4 teaspoon cumin

Ruby Carrot Salad

Ingredients

3 medium fresh beets or substituted cooked unpickled beets
1 1/2 pound carrots
1/2 cup grated Spanish onion
1/4 cup dried golden currants
2 tablespoons lemon juice
2 tablespoons champagne vinegar
3 tablespoons extra-virgin olive oil, or less
1/2 teaspoon honey
1/4 teaspoon coriander
1/4 teaspoon cumin

Instructions

Heat oven to 350 degrees. Roast fresh beets in a small baking pan for 35 to 40 minutes. Cool, remove skins and dice. If using canned beets, simply dice. Blanch carrots in boiling water. Drain and cool. Coarsely grate the carrots into a small bowl. Combine carrots with onion and currants. Gently toss with the diced beets. Whisk together lemon juice, vinegar, olive oil and honey. Add coriander and cumin. Toss desired amount of dressing gently with carrots. Salt and pepper to taste.