My mother started taking me to Europe when I was very young. I’m not talking about the fancy-pants Eloise in Paris type of trip that you might envision; it was closer to the hostel and budget bed-and-breakfast variety. What was truly important to my mom was that I experience different cultures by just walking around, visiting museums, and enjoying local cuisines.
There, at about age twelve, I was introduced to a side dish found frequently on French menus: a simple salad of grated beets and/or carrots. I’d never wanted to eat beets at home, but when served grated with just a tiny bit of added sweetness, they were transformed into something truly special. Similarly, when I started weelicious, I quickly discovered how simply changing the look of a vegetable that kids normally avoid can turn it into something they will enjoy.
1 large carrot, peeled
1 large beet, peeled
⅛ teaspoon salt
1 teaspoon rice vinegar
1 teaspoon honey
1. Using a hand or box grater or the grater attachment of a food processor, grate the carrot and beet to your liking (either ñne or coarse will work).
2. Combine all the ingredients and toss to mix well. Eat immediately or keep it in the fridge for up to 3 days.
TIP: If you prefer you can use all grated beets or carrots in the recipe.