healthy recipe: glazed beat and carrot salad
Normally, on the weekends, I seldom crave wholesome foods. By that I mean, pastas, meats, potatoes, rice, even peanut butter and in all reality a good cup of coffee will do just fine, except when I come across an amazing salad from my favorite site here. Then I just can’t stop craving. GLAZED BEET + CARROT SALAD // Serves 4 1/2 Tbsp. butter 2 Tbsp. extra virgin olive oil 2 large yellow beets, roasted and peeled, cut into 1/2” wedges 3 carrots, halved, large halves quartered if needed sea salt + pepper 2 tsp. honey 3 Tbsp. white wine vinegar 2 Tbsp. tahini 1 Tbsp. orange or lemon juice 1/4 cup finely chopped flat leaf parsley, divided 1/2 tsp. ground cumin 12 cups mixed baby lettuces 1/3 cup cooked garbanzo beans, rinsed and drained 2 Tbsp. toasted sesame seeds, white or black or mixed In a skillet over medium heat, melt the butter in the olive oil. Add the carrots and beets and season with salt and pepper. Cover and cook over moderate heat, stirring …