Shredded Beet, Apple, and Carrot Salad

2 medium or 1 large beet (about 1 pound) peeled and grated
1 large, firm, tart apple with peel, grated
2 large carrots, peeled (optional) and grated
4 scallions, green and white parts, chopped
1/2 cup chopped cilantro (leaves and stems)
3 tablespoons cider vinegar
3 tablespoons good-quality extra-virgin olive oil
Salt and freshly cracked black pepper

Combine the beets, apple, carrots, scallions, and cilantro in a bowl, and toss to mix.

Whisk together the vinegar and olive oil. Pour over the beet mixture and stir well. Season to taste with salt and freshly cracked black pepper. Serve immediately, or chill for up to 6 hours.

Makes 6 to 8 servings

From: Wild Flavors, Didi Emmons

Curried Carrot Dip

1 pound carrots, peeled and cut into 1/2-inch chunks
1/4 cup roasted sunflower seeds (salted are okay, just add less salt)
2 teaspoons grapeseed or other vegetable oil
1/2 teaspoon minced garlic
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon fresh lemon juice

Bring a small pot of water to a boil. Boil the carrots for 7-10 minutes, until soft. Drain and let cool just until they're no longer steaming.

Place the sunflower seeds in a blender or food processor and process into crumbs. Add all remaining ingredients and blend until smooth, scrapping down the sides of the processor as you go. Taste for salt and adjust the spices and lemon. Transfer to a covered container and refrigerate until ready to use (at least 30 minutes).

Variation:
Caraway-Parsley-Carrot Dip: Omit the curry and cumin. Place 1/2 teaspoon of the caraway seeds in the food processor along with the sunflower seeds. Add 1/2 cup of loosely packed fresh parley after everything has been blended, and pulse until it is chopped finely.
 
Makes 2 cups

Root Vegetable Latkes

2 large eggs
2 generous cups loosely packed grated root vegetable(s)
3 tablespoons arrowroot, cornstarch, or potato flour
½ cup minced onion, leek, chives, or scallions
1 teaspoon salt
½ teaspoon freshly cracked black pepper 
½ cup canola or vegetable oil
Sour cream for garnish (about ¼ cup)

Line a baking sheet with paper towels for draining the cooked latkes.

Whisk the eggs together in a large bowl. Add the grated root vegetables, the starch, the onions, the salt, and the freshly cracked black pepper, and mix well.

In a cast-iron or an other heavy bottom skillet, heat the oil over medium-high heat. Once it is hot, using a soup spoon, spoon about 6 or 7 spoon full into the skillet, pushing them down with the back of the spoon. Turn the heat to low. Let the latkes cook until dark golden in the bottom, about 5 minutes. Flip the latkes over with a spatula and cook the other side for a few minutes, until it browns also. Then remove the latkes to the paper-towel-lined pan.

Continue frying latkes until you've used up all the batter.

Serve the latkes warm, with a dollop of sour cream on each one.

Makes 15 small (3-inch) latkes

From: Wild Flavors from Didi Emmons

Carrot Salad

Carrots, grated
Lemon juice, fresh
Olive oil
Parsley, fresh, finely chopped
Salt and black pepper
Garlic, pressed

Variations:

Add one or two of the following seasonings:

Coriander seed, ground
Mint, fresh, chopped or dried
Chives or scallions, fresh, chopped

For an Asian salad, substitute rice vinegar for the lemon juice and dark sesame oil for the olive oil and add ginger root, fresh, grated.

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