Autumn Harvest Salad

Let's just get this out of the way:  it's been too long.  And, I've missed you.  How is October is your corner of the Universe? 

Everything has been bright, beautiful, and busy here.  I have finally pulled out my Vita-Mix and food processor from the tower of moving boxes.  I hope to have the kitchen up and running again shortly.  Until then, let's just munch on some raw beets and catch up.

Almost everyone that helped us with our move got a taste of this salad.  It was the least I could do as a thank you for all of our amazing friends who packed boxes, cleaned counters, and carried furniture around. I know raw beets aren't for everyone, but you might be pleasantly surprised with this recipe.  If you still have your doubts, then I guess I should mention that Ashley had two bowls of this and no one could possibly dislike raw beets more than her. 

I think the key is that this salad is so rich, delicate and juicy.  Juicy would usually be the last word I would think of to describe raw beets, but that's where the carrots and apples come in. A little crunch here and there, a lot of sweetness.  All you need is some fresh produce, a food processor, and a little oil. Nothing could be quicker, easier, and more delicious to make.  Just look out for your chin... the beet juices tend to run. 

Serves 4 - 6

Ingredients:
4 medium carrots
4 medium beets
2 medium apples (or 3 small)

Dressing:
1/4 tsp cinnamon
1/4 tsp cumin
salt and pepper to taste
2 Tbs apple cider vinegar
3 Tbs olive oil
Juice from 1 lemon

Directions: 
Mix the ingredients for your dressing together in a small bowl. (I just whisked it together with a fork.)  Run your carrots, apples, and beets through a food processor to create small match sticks and add them to a large bowl. Toss with your dressing.  When serving, garnish with another drizzle of olive oil over the top and salt and pepper if desired.