Recipes / Carrots

Warm Salad of Carrot, Rutabaga & Greens

Cut 3 carrots and 1 rutabaga into thin strips, cook in salted boiling water until crisp tender, drain and set aside.

Stem and wash 1 1/2 pounds of greens (beet greens, kale, and/or Swiss chard), sauté in their own water until all the greens are wilted. Season with salt and pepper.

Make a vinaigrette from 1 tablespoon balsamic vinegar, 1 minced shallot, 1/8 teaspoon sugar, 1/2 teaspoon stone-ground mustard, salt, pepper and 5 tablespoons olive oil.

Toss carrots and rutabaga together and place on serving plates like spaghetti. Top with some of the wilted greens and drizzle with the vinaigrette. Serve lukewarm.

Serves 4.

Adapted from fooddownunder.com.

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