This salad caused controversy at my dinner table. I decided to throw in a bit of Wensleydale cheese, since it was on hand, knowing that the salad would be quite nice with a sharp goat's cheese. But M not only disagreed with my choice of cheese, but with the presence of any cheese altogether. I guess you can decide for yourself. The salad is sweet, tangy, and crunchy with springtime roots. And dead easy.
2 beetroots, sliced thinly
4 small carrots, tops trimmed, left whole or halved
1 tbsp. chopped parsley
1/2 tbsp. chopped dill
some crumbled goats' cheese (at your discretion)
3 tbsp. olive oil
1 tbsp. balsamic vinegar
1 tbsp. umeboshi
salt and pepper to taste
Wrap your beets, drizzled with olive oil, in some tinfoil. Drizzle your carrots with oil too, and pop both in the oven at about 400 for 20 minutes, or until tender. Let cool.
Whisk together your olive oil, vinegar, umeboshi, and then toss with your vegetables. Season to taste, and toss with your chopped herbs and cheese.
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