Carrot and Beet Salad

October 24, 2024

Produce: Carrots, Beets

Summary: During World War II, Canadian households adopted victory gardens to supplement food rations. Root vegetables like carrots and beets were easily grown and preserved. This simple, colourful salad would have been a celebration of homegrown bounty during the war.

Significance: Both carrots and beets thrived in the Canadian climate, playing a critical role in sustaining nutrition during the war effort.

Ingredients:

• 2 large carrots, shredded (200g)
• 2 medium beets, boiled and diced (250g)
• 1 tbsp apple cider vinegar (15ml)
• 2 tbsp olive oil (30ml)
• 1 tsp honey (5ml)
• Salt and pepper to taste
• Fresh dill for garnish

Steps:

1. Boil beets until tender (about 30 minutes), then dice.
2. In a bowl, combine shredded carrots and diced beets.
3. In a separate bowl, whisk together vinegar, olive oil, honey, salt, and pepper.
4. Pour the dressing over the vegetables and toss to combine.
5. Garnish with fresh dill and serve chilled.

Nutrition (per serving, serves 4):

Calories: 140 | Protein: 2g | Carbs: 14g | Fat: 9g | Fiber: 4g

Disclaimer:

The nutritional content provided for the recipe is an estimate and may vary depending on the specific variety of produce and brands of products used. Factors such as portion sizes, preparation methods, and ingredient substitutions can also impact the final nutritional values. For more accurate information, it is recommended to consult a nutritionist or use a reliable nutrition calculator based on the exact ingredients and quantities used in your recipe.