Grated Raw Beet Salad
Serves 4Adapted from The New York Times "Recipes for Health," by Martha Rose Shulman
According to the author, people who swear they hate beets love this salad! It’s a North African-inspired mixture of grated, uncooked beets dressed with orange and lemon juices and a small amount of olive oil. It makes a great starter when you’re serving something robust as a main course, like a couscous.
1/2 pound beets
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
2 tablespoon minced chives, mint or parsley (or a combination)
Salt to taste
Leaves of 1 romaine lettuce heart
Peel the beets with a vegetable peeler and grate in a food processor fitted with the shredding blade. If you don’t have a food processor you can use a box grater.
Combine the orange juice, lemon juice and olive oil. Toss with the beets and herbs. Season to taste with salt.
Line a salad bowl or platter with romaine lettuce leaves, top with the grated beets and serve.
Advance preparation: The grated beets can be dressed and kept in the refrigerator, covered well, for a couple of days. They become more tender but don’t lose their texture, and the mixture becomes even sweeter as the beet juices mingle with the citrus. Toss again before serving.
Revision 4. Last edited Fri 9 Jul 2010 10:31am by NaomiSofer