Tonight, while standing halfway between produce and the salad bar at Whole Foods, I performed a literal cost-benefit analysis. Chopping matchstick carrots and beets seemed like a lot of work for an exhausted chickadee who is expecting company the next day. A lot.
I took the lazy route and headed straight towards the salad bar. Perhaps it was also the smart route because I’m in dire need of a Global-esque knife and would have probably lost a finger tip or two had I attempted matchsticking on my own. But the salad bar beets and carrots only set me back about three bucks, making it the smartest of routes. Being pleasantly surprised about a lower than expected Whole Foods purchase was a total first.
FoodFash Root Salad (yields 2 servings)
1/2 cup matchstick carrots
1/2 cup matchstick beets
2 tablespoons tahini
2 tablespoons water
1 tablespoon apple cider vinegar
juice of 1/2 lemon
Gently mix tahini and one tablespoon of water in a small bowl. When combined, add the second tablespoon of water and stir again. Add the apple cider vinegar and lemon juice, gently stir, and pour on top of carrots and beets. Mix well (or in my case, shake well in the salad bar container) and serve.
This dish was completely inspired by my favorite salad bar combo. The slight sweetness of the root veggies paired nicely with the nuttiness of the tahini and the tang of the vinegar. Thankfully it was delish, because I devoured every last bite in a last-ditch effort to give my body a break between a super long vacation and my upcoming culinary adventures with my long-time foodie friend.