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.
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
Read more from Emily »