Pickled Ginger Carrots with an Avocado, Lettuce and Tomato Sandwich
This was a bit of an experiment, adding fresh grated ginger to pickled carrot and beet salad. It came out a little bit spicy, sweet and delicious!
I made this carrot salad for a BBQ we went to yesterday at my sister’s house. It was really fun. She and her husband have so many nice friends and my awesome cousins were there too! Everybody brought food. One of her friends brought fresh strawberries with 25 year aged Balsamic vinegar dip. Yum. My sister made garlic cilantro chicken, it was so good!
I made tarragon deviled eggs and this pickled carrot and beet salad. These were the last of the carrots from our spring garden. Home grown carrots have so much carroty flavor, I’ll definitely grow them again next year.
Here’s how to make this sweet, spicy salad:
Roast beets in the oven at 350, covered with foil or parchment, for about 45 minutes to 1 hour (or simmer in boiling water) until tender. Let cool. Once the beets are cool, peel and cut into dice, place in the fridge to chill. I used golden beets to match the yellow carrots from the garden.
While the beets cool, cut carrots into slices, about 1 1/2 cups, chop 1 large shallot into slivers, crush and mince one small garlic clove, grate a small amount of fresh ginger, about 1/4 tsp, season with salt and pepper. Make the pickling brine by combining 1 cup white vinegar, 1/4 cup cider vinegar, 1 tblsp honey, 1 tsp sugar, 1/2 tsp kosher salt, a sprinkle of celery salt, red pepper flakes to taste, 1 tblsp dried dill. Mix the brine until the sugar and honey dissolve. Pour it over the carrots and toss it together. Drizzle with about 1 tblsp extra virgin olive oil. Place in the fridge to chill. Add the cooked beets just before serving. Yum!
p.s. The sandwich in the background is an ALT, or a Pasquasi. It’s toasted French bread with sliced avocado, tomato, lettuce and a little mayo, simple and delicious. Yum!