These two salads are staples at my house during the summer months or any other time that I get on a ‘meat is disgusting’ kick and break out my vegetarian cookbooks. Both salads are, hands down, the easiest salad to prepare and both versions are packed with flavor!
Can I also mention that they are also really visually appealing? Look at how vibrant the colors are. I’m a sucker for visual appeal and have been known to arrange every one’s food so that it looks pretty before serving. Frankly, it doesn’t matter what it is… chicken nuggets and broccoli aren’t even immune to an artful arrangement in my kitchen. I’m kind of freaky like that and, besides, the kids like broccoli trees standing tall in mashed potato mountain.
I’ve gone off subject again haven’t I? Shiny things…
Using a food processor shredded/grate the carrot then the beet, place in separate bowls and set aside.
Grate the ginger finely with a micro-plane and combine it with the oil, vinegar and garlic. Toss the beets with half the dressing and add salt and pepper to taste. Mix together the scallions, carrots and remaining dressing, add salt and pepper if you’d like.
Arrange the lettuce on a platter, mound the carrot mixture in the center and spoon the beets around it.
Serve chilled or at room temperature.