17 March 2016

Carrot Salad with Za’atar-Yogurt Dressing & Crisp Beet Salad with Preserved Lemon

Sometimes the simplest salad is the best salad. Here are two recipes, which come from the kitchen of Chef Kathryn Yeomans of The Farmers Feast, that showcase the fresh, crunchy sweetness of carrots and beets. This time of the year you’ll be able to find multi-colored carrots and beets at market, as well as a variety of salad greens.

Serves 4

Carrot Salad

Beet Salad

  • 2 cups peeled and shredded (or grated) fresh raw beets
  • 2 tsp finely chopped preserved lemon (or substitute 1 tsp chopped lemon-thyme leaves)
  • 2 tsp freshly squeezed orange juice
  • 3/4 tsp white wine vinegar
  • 1 TBSP plus 1 tsp extra virgin olive oil
  • Salt and freshly ground pepper, to taste
  • Small handful of delicate salad greens (such as miner’s lettuce, chickweed or purslane) per person


In a small bowl, whisk together the yogurt, za’atar, lemon juice, and olive oil. Season the dressing with salt and pepper to taste. Add dressing to carrots.

Combine the beets with the preserved lemon, orange juice, vinegar, and oil. Toss together, taste, and season with additional salt, if needed, and grinding pepper.

Divide the greens between four plates. Serve the salads side by side on the bed of greens.