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Grated Carrots And Beets

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Chocolate and Zucchini
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sides vegetarian thanksgiving
Photo: Chocolate and Zucchini

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Ingredients for 6 servings

450 grams (1 pound) carrots

450 grams (1 pound) uncooked beetroots (get small, young ones, with smooth skin and firm flesh)

2 cloves garlic, pressed or finely minced, or 1 teaspoon garlic paste

1 tablespoon hazelnut oil (or walnut, or squash seed, or olive oil)

1 tablespoon honey vinegar (or cider or balsamic vinegar)

1 teaspoon strong dijon mustard

Tabasco sauce or poblano pepper flakes, to taste

smoked salt (or regular sea salt, or gomasio, or zaatar)

Freshly ground black pepper

Optional add-ins: Leafy fresh herbs (cilantro, chervil, flat-leaf parsley), chopped

Optional add-ins: Toasted nuts (almonds, pine nuts, cashews, peanuts) or seeds (sesame, sunflower seeds), or better yet, my new friend the dukkah

Optional add-ins: Shaved parmesan or cubed feta cheese or crumbled blue cheese

Optional add-ins: M√Ęche or baby spinach leaves

Optional add-ins: A grated apple or shallot

Optional add-ins: Any dried herb, spice, or spice mix you think might work

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