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Raw Beet and Carrot Salad

Monday, March 7, 2011
Raw Beet and Carrot Salad

I had an epiphany! One of those that (almost) hits you like a pan on the forehead: beets can be eaten raw. Olé!
Unfortunately for me, I always thought they were like potatoes, which, raw, may not be very successful. Instead I had a nice surprise, an epiphany induced by my new friend Mark Bittman, about whom I've already promised to talk a bit more in detail in the next few days.
But for now take this salad: fresh, crisp, and strictly raw. Now, tell me if this is no reason to be happy. Cheers!

Raw Beet and Carrot Salad
for 4

red beets, medium size 3
carrots 2
fresh ginger 1 piece, about 1" long
shallot 1-2
olive oil 2 tablespoons
Dijon mustard 2-3 tablespoons
lime 2
salt, pepper, fresh cilantro as needed

Peel beets and carrots and grate them into a bowl. Add grated fresh ginger, finely chopped shallots, salt and pepper. Prepare the dressing by mixing oil, mustard, and lime juice, and pour it over the vegetables. Mix well and sprinkle with a generous amount of chopped fresh coriander (mind you, make the amount truly generous...).
Junglefrog said... [Reply to comment]

Ooo I didn't know you could eat them raw!! We tried roasting them this weekend and well... failed... Had we known we could process them raw that might have made things a little easier! Love this salad recipe!

One Girl In The Kitchen said... [Reply to comment]

Hi, I actually love them when roasted, what went wrong? I usually wrap them in foil and then bake them at high temperature until tender. Depending on their size, it may take 35 to 50 minutes.
But most of the times I'm too lazy to do so, and I end up not buying beets at all. The fact that you can eat them raw came as a very nice surprise indeed! More beets for everyone :)

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