Cooking curator: Grated carrot and beet salad

You know what you are supposed to do. You should eat your veggies. You should eat more raw food. You should eat what’s in season. But from knowing to doing there is a long road.

I am here to make it easier for you, by recommending Martha Stewart’s Grated Beet Salad. Use the link I’m giving you, or if you Google it, make sure you are using all the right words. Lest you confuse it with her Beet Salad, which requires cooking, or her Shredded Beet and Carrot Salad, which is unnecessarily complicated.

Here is what makes this salad so good:

• The grating of the vegetables into thin pieces gives it a great texture

• The parsley and basil gives it a unique aroma

• The dressing is very easy to make and has the right combination of sour and flavorful

Even if you are not a big fan of beets, which most people aren’t, you should try it. And let me know you family and friends’ reaction, ranked between “I never though I would enjoy beets this much” and “well, that actually wasn’t too bad”