Grated Beet and Carrot Salad with Toasted Cashews

Grated Beet and Carrot Salad with Toasted Cashews

Serves 4

Ingredients:
1 cup cashews
2 large or 3 small beets (1 pound)
5 medium carrots (1 pound)
Salt
3 scallions
2 limes
2 tablespoons sesame oil

Directions:
1. Toast the cashews in a medium skillet over medium heat, shaking the skillet occasionally, until lightly browned and fragrant, 3 to 5 minutes.
2. Trim and peel the beets and carrots. Shred them in a food processor with a grating disk or with a box grater. Put them in a large bowl and sprinkle with salt.
3. Trim and slice the scallions. Halve the limes.
4. Add the scallions and cashews to the bowl. Squeeze in the lime juice and add the sesame oil. Toss, taste, adjust the seasoning, and serve.

Variations:
With Olives, Mint, and Lemon: Use 1 cup chopped pitted olives instead of cashews (no need to cook them), 1/4 cup chopped fresh mint instead of scallions, 1 lemon instead of the limes, and olive oil instead of sesame oil.
Beet and Cabbage Salad with Rye Croutons, Yogurt, and Dill: Substitute 1 cup rye bread cubes, sautéed in 1 tablespoon butter until crisp, for the cashews; 1 pound red cabbage for the carrots; 1/4 cup chopped fresh dill for the scallions; 1 lemon for the limes; and 1/2 cup Greek yogurt or sour cream for the sesame oil.
Tip: For softer vegetables, toss the grated beets and carrots with the lime juice and sesame oil and let sit for at least 15 minutes.