I’m not a huge beet fan but we’ve been getting TONS in our CSA this summer. And it’s been so hot that I dread turning the oven on to cook them. But then I found this amazing recipe from The New York Times and we have been loving beets ever since. Even though this salad includes raw beets, it doesn’t taste beet-y – it’s refreshing and citrusy and I love it.
Ingredients:
- 1 bunch beets (maybe a half pound)
- 1/4 cup chopped onion
- 1/4 cup shredded carrot, or chopped zucchini, summer squash or whatever other vegetable you have handy
- 3 tablespoons freshly squeezed orange juice
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons minced parsley or rosemary
Directions:
- Wash the beets and cut off the ends. Use a food processor to chop the beets up small
- Chop or food process the onion, the carrot or other vegetable of your choice, and the parsley or rosemary. I’ve also used shredded carrots from Whole Foods (like in the photo below)
- Add all the chopped ingredients to a bowl
- In a separate smaller bowl, combine the orange juice, lemon juice and olive oil and stir well
- Poor the citrus liquid mixture over the vegetable mixture and stir well
- Chill for an hour or so (but you could also eat this right away)
- Serve over salad greens
Take on a picnic and enjoy.
The Caesar Salad Incident 