Beet and Carrot Salad with Cilantro-Honey-Mustard Dressing

This blog as well as my German blog have suffered for far too long! Many things have happened in the last few months since my last posts. I don't want to go into detail but it involved a new job, a move to a new city and the completion of an online marketing manager class. So, very exciting things indeed! But there weren't enough hours in the day to spend time on my two food blogs. I just barely managed to tweet a little. And today I'm finally back to squawking! 

So many people loathe, despise and even outright hate cilantro, which is a problem considering it's used all over the world from Mexican to Indian cuisine and in between. I even recall a discussion among Facebook friends surrounding its alleged nastiness. That's how poorly it's liked. At Soup in Basel, where I often went for lunch in winter, they ask you before adding it as a topping to your soup just in case you're a cilantro-hater and would refuse eating your soup if dainty smithereens of cilantro touched it.  

But I have recently discovered cilantro as THE new ingredient for yummy salad dressing and maybe you will like it too once you try the recipe below. The dressing goes especially well with a carrot and beet salad, which are currently still in season, at least here in Switzerland, but the dressing also works well on lettuce and celery or little gem and avocado salads.

Beet and Carrot Salad with Cilantro-Honey-Mustard Dressing

Makes 2 side salads 

2 carrots (about 150 g)
2 beets (about 300 g)

1 1/2 teasp. mustard (I use the strong German mustard, Löwensenf)
1 teasp. honey (I use linden honey, which is mild)
2 tablesp. olive oil 
1 tablesp. red wine vinegar
4 sprigs of cilantro, chopped (about 2 tablesp.)
1 teasp. water
Salt and pepper, to taste

Wash and peel the carrots and beets and then shred them. For shredding I use my kitchen processor since it's really quick and it keeps your hands from turning beet red. Place the shredded carrots and beets in a bowl for mixing.

To make the dressing whisk all ingredients in a small bowl. Pour over the shredded veggies and mix with a fork. It's easier than using a spoon. Enjoy!