Continual scavenging for gluten-free, healthy options at holiday parties has resulted in recipes like this vibrant, seasonally-tinted, raw salad as my contribution to a vegetable-starved spread. Use a food processor to speed up the grating process, and be sure to prepare this on party day. Making it ahead of time means the bright orange and beet red will bleed, becoming a big bowl of mucky maroon.
For a bit of holiday pizazz, bring an assortment of chopsticks and a chiffonade of sage to finish the dish.
Beet and Carrot Salad
6 to 8 Servings
1 lb. carrots, grated
1 lb. beets, grated
2 Tbsp. fresh ginger, finely chopped
1/3 cup olive oil or nut oil (pistachio, walnut, almond)
¼ cup fresh lemon juice
¼ cup pumpkin seeds, lightly toasted
¼ cup pistachios, lightly toasted
Sea salt to taste
• Mix the grated carrots, beets and ginger in a large bowl. Dress with the oil and lemon juice and toss to evenly coat. Add the seeds and nuts and salt to taste.
This article appears in Guide to the Holidays 2013.