I love this because it’s so simple — too simple for most restaurants. I usually don’t add any green, but add zest instead — keeps longer in the fridge. Good topped on a salad, plus some blue cheese on top of that. The beets are easy to peel, and it’s nice not having to cook them.
Grated Raw Beet Salad
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient — Preparation Method
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1/2 pound beets
3 tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
2 tablespoons mint — chives or parsley (or a combination); minced
Salt — (to taste)
Leaves of 1 romaine heart
zest to taste
Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade.
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.
Source: “New York Times”
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Per Serving (excluding unknown items): 54 Calories; 3g Fat (55.8% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 31mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1/2 Fat.
NOTES : 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.
Nutritional information per serving: 58 calories; 3 grams fat; 0 grams saturated fat; 0 milligrams cholesterol; 6 grams carbohydrates; 1 gram dietary fiber; 32 milligrams sodium (does not include salt added during cooking); 1 gram protein
Martha Rose Shulman can be reached at martha-rose-shulman.com.