This recipe is adapted from one by Martha Rose Shulman and published in the New York Times.
I’m always surprised by the number of people who think you can’t eat beets raw. Of course you can!
And if you scrub them well, you don’t even need to peel them. Just trim up the stem and root ends and that’s all the prep they need. Especially if you’re going to grate them.
Ingredients:
1/2 pound beets 1 tablespoon freshly squeezed orange (or grapefruit) juice 1 tablespoon freshly squeezed lemon juice 1 tablespoon plum vinegar (or apple cider vinegar) 1 tablespoon extra virgin olive oil 2 tablespoon minced cilantro, dill, or parsley (or a combination) 1-2 tsp lemon zest A dash of honey for added sweetness if desired Salt to taste Romaine lettuce
Preparation:
Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade.
Combine the juices with the vinegar and olive oil. Toss with the beets and herbs. Add zest and honey. Season to taste with salt. Line a salad bowl or platter with lettuce leaves, top with the grated beets and serve.