Just in time for Chanukah, here’s a simple recipe for Cold Curried Carrots. It’s great as a side dish, and keeps in the fridge for about a week. This dish is a variation on a classic, kosher recipe for Passover and was made for me some time ago by a 83 year old Israeli woman. A dear, dear friend and an absolute nut. I regularly go over to her house for dinner, where we drain bottles of white wine while cooking and photo album purusing. I never get tired of these tomes of photos, as the weathered album pages are always accompanied by a whirlwind of stories, from bedding political leaders to drug binges in Marrakesh to entertaining the Beastie Boys in her kitchen in the NY…It’s a wonder I remember the recipe at all. I love these evenings on the Upper East Side, and I love this recipe.
Carrot salad and Beet salad are not combined, but the dressing is the same for each.
Beet salad isn’t shown here (sorry!). The white sauce shown is a traditional Tzatziki Sauce. I serve this along with the beet and carrot salads regularly.
Cook separately until soft, drain and run under cold water to stop the cooking. Set aside to cool. Beats will need to have skin removed, and be cut into chunks, when cool enough to handle.
1 large bunch Carrots, peeled and chopped
1 bunch Beets, whole
This is enough for either Carrots or Beets, not both.
These measurements are estimated. add more if needed when the carrots/beets are added.
2 tablespoons Garlic – minced
1 tablespoon Cumin
1 teaspoon Paprika
Salt & White Pepper to taste
1 cup White Vinegar
1/2 cup Olive Oil
1/4 cup Mint – chopped
in separate bowls mix beets and carrots with the dressing and serve. This dish is best served cold.