I think that one could combine the carrots with parsnips, turnips, beets, kohlrabi, and/or celeriac to tasty effect, or substitute the carrot with one of these roots. Prepare the dressing first; this way you can add the carrot as you grate. This will prevent the carrots from browning.

6 T packed crumbled blue cheese
1/2 c extra virgin olive oil
4 T white wine vinegar
black pepper, to taste
4 c grated (peeled) carrots
1/2 c pitted, chopped datesĀ or other dried fruit (pitted, if necessary)
salt, to taste, optional

1. Combine blue cheese, oil, vinegar, and black pepper in a large bowl–mashing and whisking to make a thick dressing.

2. Add carrot to dressing and stir to coat the carrot with the dressing. Add the chopped dates to the carrots and stir to combine. Taste, and add salt, if you think it’s necessary, and/or more of any of the dressing ingredients. Serve.