Cucumber, Baby Beet, Baby Carrot Salad with Orange Bergamot Mint and Lemon Balm Vinaigrette

Recipe by Abby Fammartino
{Abby’s Table, Portland}

VINAIGRETTE

1 cup orange bergamot mint, gently packed

½ cup lemon balm, gently packed

1 head garlic

2–3 tablespoons raw honey

½ cup apple cider vinegar (or Champagne vinegar)

½ cup extra virgin olive oil

2 tablespoons lemon juice (optional)

¼ cup water

½ teaspoon sea salt (more to taste)

* cracked black pepper, to taste

SALAD

8 baby beets (or 4 small beets, cut in half)

1 bunch baby carrots (or small carrots, cut in thirds)

2 cucumbers, peeled, halved, seeded

2 heads baby gem lettuce, roughly torn (or 1 head red leaf lettuce)

DIRECTIONS

1. Vinaigrette: Combine all vinaigrette ingredients in a food processor and blend until smooth. Set aside. 2. Salad: Preheat oven to 325°F. Cut off top and bottom of the beets and carrots, and place in a baking dish. Add enough water to cover ¼ inch across the bottom of the dish, and cover with foil. Bake beets and carrots for 15 minutes in the oven or until a knife slices through with medium resistance. Drain off water and cool vegetables. 3. Cut cucumber halves in 4 pieces lengthwise, and then dice into ½-inch pieces. Cut baby beets into ½-inch pieces, and slice carrot thinly on the bias. 4. Add cucumber, beets and carrots to a bowl and add ½ cup of the vinaigrette, and salt and pepper to taste. Let rest 5 minutes. Add the torn lettuce and more vinaigrette, salt and pepper to taste. Serve garnished with coarsely chopped mint. Makes 4 to 6 servings.