We love beets. Love 'em. And yet we almost always roast them in the oven. Why? We're not sure — it's so wintry. We just hadn't thought of beets as a crunchy, eat-them-like-an-apple kind of food. But the recipes below changed our mind...
The photo above came from Clotilde at Chocolate & Zucchini. She grates her raw beets with carrots and tosses it with a dijon mustard, honey vinegar, hazelnut oil, and some Tabasco sauce. She also recommends using a splash of citrus or tomato juice to keep it moist.
Mark Bittman offered a raw beet salad on his Bitten blog back in January. His recipe is similar, with a straight dijon vinaigrette, but he adds shallots.
You could certainly use up some leftover herbs in a raw beet salad... And dream of greener things to come.
- Yesterday's SF Chronicle roundup, with an article on Beet-Hater's Salad.
- Grated Beet Salad with Blue Cheese
- Velvety Beet and Cocoa Cake
- Beet Box
- French Beets from Fairway
(Image: Clotilde Dusoulier. Used by permission.)