Grated Raw Beet Salad

Grated Beet Salad with Toasted Pine Nuts
Grated Beet Salad with Toasted Pine Nuts

In addition to Brussel sprouts, I was the only child who looked forward to eating beets. My father prepared the canned version. He would proudly brag to co-workers how effortless his child ate vegetables. I didn’t understand how could my sugar-fiend playmates not like them. They were sweet to me.

It was during Graduate school that I purchased fresh beets from a farmer’s market. I took them home, and they were wrapped in foil as a few fork holes pierced the surface. Roasting them took a full hour and a few minutes. When they were soft, they were removed from the oven to cool. The difference in taste between the canned and fresh version was drastic. I wondered why did my parents serve canned beets?

Now, I can sympathize when countless adults proclaim their forever-childhood-dislike for the magenta vegetable. And, my young taste buds settled for the canned version.

Grated Raw Beet Salad

Ingredients
1/2 pound beets
3 tbsp. freshly squeezed orange juice
1 tbsp. freshly squeezed lemon juice
1 to 2 tbsp. fresh ginger; grated
A dash of balsamic vinegar
1 tbsp. finely chopped red onion or scallions
1 tbsp extra virgin olive oil
2 tbsp minced chives, mint, lemon balm, parsley (or a combination)
Salt to taste
Garnish: Toasted Pine Nuts

Directions
1. Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade.

2. Combine the orange juice, lemon juice, ginger, balsamic vinegar and olive oil. Toss with the onions, beets and herbs. Season to taste with salt.

3. Garnish with Pine Nuts and enjoy.

Adapted from The New York Times article, “Beet Recipes Even a Beet Hater Can Love,” by Martha Rose Shulman.

Published by

Sanura

A sweet, savory, buttery, green and healthy Food Blogger at MyLifeRunsOnFood.com and a creative thinking Art Director/Graphic Designer at SanuraWeathers.com.

9 thoughts on “Grated Raw Beet Salad”

  1. @Derek: After trying this recipe, my boyfriend said he only likes the way I prepare beets for him. It’s different from the roasted or canned versions.

  2. I’m so lucky to have a garden full of veggies and this year has been awesome in NYS
    Have the world’s greatest picked beet recepe that I make every year and then give as holiday gifts. But wanted a raw recepe and found yours. I’m on my way out to pick the beets.
    Thank you.

  3. Wow, you ARE pretty incredible. My mom actually cooked non-baked beets, but I STILL couldn’t appreciate the beauty (and nutrition) of the red beet. The texture messed me up, but more importantly, I think my mom ruined the taste for me! I’ve been so afraid to try beets again, but it seems as tough I am missing out!

  4. I love this idea. I’ve been getting beets in my CSA share recently, but had never thought of serving them raw. Thanks for giving me an alternative to roasting…it’s way too hot in my apartment already! 🙂

  5. I experienced the same things as a kid- It’s incredible how much more flavor everyone is missing in veggies by eating processed and canned junk- I went to a farmers market in west hollywood and picked up some fresh herbs, microgreens and veggies and was blown away by the difference. Not gonna lie, still a little shy about beets, but I might be willing to give it a shot-

  6. I adore raw beet salad!! A grocery store near my old apartment always had it in their little vegan nook. It’s so very refreshing! I grew up on my Grandmother’s borscht, so I’ve definitely had an affinity toward beats since I was very young.

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