Inspirations from Krakow: My Grandmother's Carrot Salad; Dilled Cucumber Salad; Hot Beet Puree

Our recent visit to Krakow awakened tasty memories in me that I'd like to share. They are all healthy and all delicious, I promise.

Savta Yehudit's carrot salad

1 lb carrots, peeled and shredded (Cuisinart does the job best)

1 heaped tbsp. sugar

Juice from 2 large lemons

1 tbsp. safflower oil

Salt to taste

Mix and let rest for an hour before serving. I prefer this in room temperature but it's not essential. The salad keeps forever (or about a week).

Dilled cucumber salad

6 small cucumbers (kirbeys or thin middle-eastern ones are best since they have no seeds), peeled and thinly sliced

1 large bunch dill, finely chopped

1 tbsp. cider vinegar

1 tsp. sugar

1 tsp. safflower oil

Salt and pepper

Mix and let rest for at least an hour. Serve chilled with a dollop or sour cream or Greek yogurt on top.

Beet puree (sounds gross but please do try it)

6 beets, peeled and quartered

Sea salt

1 tsp safflower oil

1 tbsp. sour cream

Roast the beets after drizzling with the oil and salt and covering with foil in a 350F over for 1 1/2 hours. Puree in Cuisinart and add the sour cream Check seasoning. Serve hot. I you don't positively despise beets you'll love this one.