Recipe: Quick Beets with Chile and Lemon

Although we have turned our attention towards more quintessentially summer flavors, we still have beets galore at the farmers' market and are always pleased to discover new ways to eat them. Here's a vibrant, crunchy, no-oven-required and ridiculously quick preparation we picked up from one of our beet sellers.

We've highlighted raw beet salads before, and this is another one to add to the list. All it requires is beets, lemon juice, and chile powder, but the combination of the three ingredients is quite satisfying and complex – earthy, sweet, tangy, and spicy.

For an extra bit of depth, add lemon zest. You may also use lime, which is a classic with chile powder, but we slightly prefer the flavor of lemon with beets. Finally, we can't praise our favorite Chimayó chile powder enough, but, of course, use whatever you have on hand.

Quick Beets with Chile and Lemon

Serves 2

4 small beets
Juice of 1 lemon
Chile powder

Peel the beets and thinly slice using a knife or mandoline.

Toss with lemon juice and a pinch of chile powder. Taste and add more chile powder if desired.

Related: Seasonal Inspiration: Raw Beet Salads

(Image: Emily Ho)

Per serving, based on 2 servings. (% daily value)
Calories
49
Fat
0.2 g (0.3%)
Saturated
0 g (0.1%)
Carbs
11 g (3.7%)
Fiber
3.2 g (12.9%)
Sugars
7.8 g
Protein
1.8 g (3.7%)
Sodium
89.5 mg (3.7%)

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