Beet Salad with Pistachio Dressing
(From chef Matthew Altizer of The Cookbook Co. Cooks Catering)
1 c pistachios, finely chopped in a food processor
2 T finely chopped parsley
1 t finely chopped mint
1 t lemon juice
7 T olive oil
½t lemon zest
4 T water
½t orange blossom water (you can find this at the Superstore of a Mediterranean Grocer)
Salt and pepper
2 lbs beets, cooked, peeled, sliced thin
2 T lemon juice
2 T olive oil
Parsley leaves, stems removed
Whisk all the dressing ingredients together. Season to taste with salt and pepper.
Dress the beets with lemon juice, oil and salt and pepper.
Spread beets on platter; top with the dressing and parsley leaves.
Karen's Carrot, Cranberry and Cumin Salad
2 lb carrots, julienned
1 c cranberries
1 c mayonnaise
½c sour cream
1 T lemon juice
1 t Dijon mustard
1 t ground cumin
Salt and pepper to taste
½c pumpkin seeds
Use a mandolin to julienne the carrots or chop by hand.
Place them in a bowl with the cranberries.
Whisk the mayonnaise, sour cream, lemon juice, Dijon and cumin in another bowl and season with salt and pepper to taste.
Add the dressing to the salad mixing until the carrots are coated.
Put in a serving bowl and sprinkle the pumpkin seeds on top.
Refrigerate until serving.
You can julienne the carrots and make the dressing a few days ahead and then combine them before serving.