Recipe: Grated Raw Beet Salad
Last Saturday morning, Eric woke me up with a nudge. He had his laptop opened in front of him and he was looking through the food section of The New York Times website. ”You should make this,” he said, pointing at the screen. Without my glasses on, I couldn’t see what he was talking about. ”Make what?” I asked. ”This raw beet salad. It looks really good!” There are few things Eric goes bonkers over, and slaws are one of them. He just can’t get enough.
And I guess there are worse things your spouse could ask you to do. So, I assured him I’d gladly make it for him.
Normally when Eric makes one of these requests, it takes me at least a week to get my act together. But once I had my cup of coffee and was able to get a better look at the recipe, I knew I had to make it immediately.
We went to a fantastic organic farm on Cape Cod that has a small stand where they sell their produce and free-range eggs. It’s become our routine that we stop off here following our trip to the Cape Cod Brewery, which is only a few minutes down the road from the farm. So it was perfect that when we visited the stand later that day that we found the most beautiful golden beets.
After my first bite, I fell completely in love with this recipe. It is so rare that one finds a dish that requires no cooking… where raw ingredients can be used and it tastes just as wonderful (if not better) than when the items have been heated. This grated fresh beet salad is full of bright flavors, perfect for a hot summer day.
Added note regarding this recipe: I included some fresh lemon zest which accentuated the wonderful flavors of the dish.
Grated Raw Beet Salad
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 heart
1. Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade.
2. 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.
Yield: Serves four.
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.