Citrusy Beet & Carrot Salad

I turn into somewhat of a hermit in winter. Is it the cold? The lack of light? Or the fact that I have to drag myself around in chunky winter boots? How I managed to survive 20 years of my life in a city where winter is synonym with meters of snow until late April is beyond me.

I get quite antsy when March arrives. Although spring is just around the corner, the return of long sunny days, fresh seasonal salads, and of course patios, just cannot arrive sooner. Patience is most definitely not my virtue.

Here's a recipe for a deliciously fresh, raw beet & carrot salad that I found on Everybody Likes Sandwiches. Until tomato season kicks in, beets & carrots will have to do. Sigh.

Citrusy Beet & Carrot Salad

2 beets, julienned or grated
3 carrots, julienned or grated
2 tbsp olive oil
1 tbsp dijon mustard
1 tbsp maple syrup
1/2 tsp fresh grated ginger
Juice of half lemon
Juice of half orange
Lemon zest
Orange zest
Salt & pepper, to taste

Combine the julienned vegetables in a medium-sized bowl and set aside.

Whisk the last 9 ingredients in small bowl. Pour the dressing over the vegetables. Toss and let marinate a few minutes before serving.

Tastes even better the next day. Enjoy.