After going to the Dupont Farmers' Market and buying beets, I decided to make Raw Beet Salad with Carrots and Ginger.
I love beets, but have never tried them raw.
I love beets, but have never tried them raw.
Ingredients & Directions: In a food processor grate an equal amount of peeled beets and carrots, and a shallot (I did not have shallots, and used red onion instead). I a bowl combine minced ginger, lime juice, peanut oil (I used walnut oil), salt & pepper and chopped cilantro. Combine with beets, carrots, and shallots and enjoy.
Thoughts: the flavor was superb! Fresh, sweet, slightly sour because of the lime juice, and a bit spicy because of the ginger. This would be a great salad to bring for a picnic.
5 comments:
That looks really beautiful! Almost reminds me of how Asian coleslaw looks, maybe because it has similar flavors in the dressings. Who would've thought that raw beets would be good like that.
I just wandered over here from Jew and the Carrot. I love Bittman's cooking and especially the new vegetarian cookbook. I've been trying to make all the really odd recipes, and so far they've been hits. I'll be checking back here to get ideas on what to make next.
I saw your most recent incarnation of this recipe on Mango and Tomato. I made it tonight with a few modifications (I forgot the shallots and added garlic), and it was magnificent. My oldest didn't like it much, but my young one devoured it. I paired it with Pork Medallions with Cider Sauce and the two went very well together. I plan to use the leftovers on sandwiches throughout the week.
-M
I need help with measurements. How much ginger, lime juice, & walnut oil did you use?
Hi, Anonymous.
I'm glad I have the cookbook at work, so I can give you the measurments (if you make this salad, please let me know what you think!):
1 T peanut oil
2 T lime juice
1 T peeled, minced ginger
1/4 cup cilantro
Post a Comment