Golden Beet Salad

This golden beet salad brings joy to our weary winter plates, and the fresh crisp zing might just rev your frozen engine. (now I got you. hook, line, and sinker.) Golden beets are like sunshine. Their flavor is much lighter than the more common red beet, and they do not bleed on everything like the red beets do. I happen to be a fan of red beets, but only in small quantities. Golden beets are different. They go down so sweetly.
They can be boiled and prepared like red beets, but this salad uses them in their raw state which means for you that the entire salad is together in about 10 minutes. I know. You are welcome.

We enjoyed this salad alongside warm garlic lentils and a baguette schmeared with fresh butter. Because of its sweet and tangy elements, the salad really is best alongside something salty, smooth, and a bit creamy like goat's cheese toast or Feta Stuffed Chicken.

Golden Beet Salad serves 4
a little fresh ginger juice would be a nice addition, as would sweetened dried cranberries or cherries. If you are learning to like beets, use only two and up the carrots to four. Ease your way into it; that is completely admirable.

3 golden beets, scrubbed and peeled
3 carrots, scrubbed and peeled
2 gala or fuji apples, peeled and cored
juice of 1 orange
juice of 1/2 lemon
a few pinches cayenne or cracked red pepper flakes (optional)

1. If you have a food processor, grate beets, carrots, and apples. You may also use a hand grater if you do not have a food processor
2. Squeeze orange and lemon juice over the grated fruit and vegetables. add pepper flakes if desired
3. Toss well. Eat and feel well
4. Store in an airtight container in the fridge for up to two days
5. enjoy