Beet, Carrot & Cranberry Salad

1. 1

   Slice the beets and carrots razor thin using a handheld mandoline-style slicer. In medium bowl mix together the red wine, vinegar, cranberries, honey and half of the chives. Slowly add the oil, whisking all the while.

2. 2

   Layer the beet and carrot slices on a large serving plate, alternating, but don't worry about getting the slices perfect. Drizzle with the dressing, using just enough to coat vegetables. Lift out any remaining cranberries from the dressing and sprinkle of top of the salad. Garnish with remaining chives and a few parsley leaves. Sprinkle with sea salt and a grind of black pepper.

3. 3

   COOK'S NOTES: Look for small baby beets and extra large carrots-you want the slices of each to be roughly the same diameter. Many stores now stock ready to slice cooked beets in the refrigerated case. To steam your own beets, cut off the tops (save and saute with a little garlic and olive oil) wash, and bake covered with foil in a small baking dish containing about an inch of water and a drizzle of olive oil; bake at 400 degrees until tender, about 45 minutes. Test with a sharp knife. Cool to the touch and the peel slides off easily. An inexpensive handheld mandoline slicer, is best to achieve razor thin slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.