Grated Beet Salad
(adapted from the NY Times recipe by Martha Rose Shulman found here.)
I was craving something cold and raw but when I looked in the fridge only found a bag of beets…well this recipe proved to me that raw, cold beets are excellent indeed. I altered a few things, but mostly because of what I had (and didn’t have) stocked in the kitchen.
1/2 pound beets (1/2 of one bunch)
1 tablespoon freshly squeezed orange (or grapefruit) juice
1-2 tsp lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon plum vinegar (or apple cider vinegar)
A dash of honey for added sweetness if desired
Salt to taste
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.