Oxbow Farm & Conservation Center

beet salad

Grated Raw Beet Salad

 

With North African inspired flavors this is a great recipe (pun intended) for anyone who thinks they don’t like beets.¬†From The New York Times, July 2010

 

 


  • 1/2 lb beets
  • 3 T freshly squeezed orange juice
  • 1 T freshly squeezed lemon juice
  • 1 T extra-virgin olive oil
  • 2 T minced fresh chives, mint or parsley (or a combination)
  • salt to taste
  • romaine lettuce leaves

  • Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade, or with a hand grater (which is a bit messier).

  • 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.

  • This can be prepared in advance and kept in the fridge for a couple of days – the beets will become more tender and the mixture gets sweeter as the beet juices mix with the citrus.