Here’s a brilliantly colored, tasty salad to brighten up the cold grey days of fall and winter. Roast the carrots whole, but at a somewhat lower temperature than you typically would, to keep them from caramelizing too much, thus retaining their nice orange color. You can use either gold or red beets, but I prefer the red for their beautiful color. Keep the two vegetables separate after grating, and toss the carrots with the dressing. Then add the beets at the last minute and toss, right before serving. Enjoy!!

Oct. 1, 2021, 11:48 a.m.

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