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1
Place the carrots, garlic and orange peels with broth or water in a saucepan.
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2
Bring to boil, reduce heat and simmer until the carrots are slightly tenderized, not cooked through, about 4 minutes.
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3
Drain, discard the garlic and orange peels.
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4
Chill carrots.
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5
Meanwhile, slice all but an inch or so of the tops from beets.
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6
Save the tiniest, tastiest beet greens for salad.
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7
The rest of the green may be cooked for stock or soup.
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8
Simmer the unpeeled beets with some of the tops intact so they don't bleed into the water so much.
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9
Carefully drain when beets are cooked through and slip off skins while still warm.
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10
The red colour will stain fingers unless you wear rubber gloves.
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11
Wear an old apron to protect clothes.
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12
Halve beets and thinly slice.
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13
If you don't want to stain a wooden cutting board, protect it with plastic wrap or paper towels.
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14
When ready to serve, combine the carrots, beets, vinegar and peanut oil in a bowl and gently toss to coat and mix.
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15
Sprinkle with salt and pepper and toss again.
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16
Make a bed of the bibb, red-edged lettuce, beet leaves and endive, if using, on a serving platter.
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17
Spoon on the root mixture.
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18
Sprinkle with green onion slices and serve.
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19
Variation: Make carrot ribbons instead of coins.
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20
Shave each carrot with a veggie peeler to make thin strips like fettuccine.
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21
Cook in same flavoured broth, but very briefly so carrots are not cooked through.
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22
Remove from heat and let carrots steep in broth and absorb flavours.
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23
Proceed with recipe.
