Grated Raw Beet Salad
- 1/2 pound beets
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons freshly squeezed orange juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons minced chives, mint or parsley (or a combination)
- salt
- 1 piece romaine heart
- 1. Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade.rnrn2. 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.rnrnrnAdvance 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.
- 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.
beets, freshly squeezed lemon juice, freshly squeezed orange juice, extra virgin olive oil, chives, salt, heart
Taken from food52.com/recipes/29018-grated-raw-beet-salad (may not work)