Carrots have been one of my quiet successes. The carrot thinning salad has become a regular weekly addition throughout the summer. Root vegetables no bigger than your little finger have a charm to them that insists you leave them whole. Cooking them, in shallow water so that they steam rather than boil, takes barely a minute or two. I dress them as soon as they are out of the pan, sometimes with a light, lemony dressing, other times with cilantro. To turn this into a main-course salad, add spoonfuls of ricotta or cottage cheese to which you have added pepper and some of the dressing.

　　

Ingredients

enough for 4

　　carrot thinnings – 6 handfuls, no thicker than your little finger, or 2 bunches of baby carrots

　　small beets – 6

　　red wine vinegar – 1 tablespoon

　　a clove of garlic, chopped

　　lemon juice – a tablespoon

　　olive oil – 4 tablespoons

　　cilantro leaves – a good handful (about 4 tablespoons)

　　

Step 1

Wipe the carrots and remove their stems. Don’t peel the beets, but cut off any thick stems or tails. Put a shallow layer of water in a large, wide pan, add the beets, cover, and steam for ten minutes, then add the carrots. Remove the beets and carrots when they are tender. Peel the beets and cut into thin strips, somewhat similar in thickness to the carrots.

　　

Step 2

Make the dressing by dissolving a good pinch of sea salt in the red wine vinegar, then whisking in the chopped garlic, lemon juice, and olive oil. Add black pepper and toss gently with the beet strips and carrots. Add the cilantro leaves and toss again. Serve warm or at room temperature.

　　Tender