“Beet” this Salad
I have never had any desire to eat beets in my entire life, that is, up until I kept bumping into them at the farmer’s market and the co-op every week. But I have to admit that I even bought a few here and there; they ended up sitting in the drawer of my refrigerator until they were so old I decided they were no longer good! Shame on me.
But one day I came across a “Rawsome Beet Salad” in the “to go” section of the deli at the co-op, I decided to give it a whirl, and it was delicious! Slightly sweet with an earthy crunch, these beets were starting to win me over despite their ugly exterior. I then came across a few juicing recipes calling for beets and after reading a little more about their great nutritional profile, (protecting against heart disease and cancer), the rest is history.
One of my favorite beet recipes is a raw Beet & Carrot Salad. Ever heard of eating all colors of the rainbow? This salad (pictured above) incorporates raw beets into a hearty vegetable salad using a variety of chopped beautiful veggies and is a combination I came up with based on that first encounter with beets from the co-op and a recipe in a book by Natalia Rose.
Raw Beet & Carrot Salad
Mix the following ingredients in a big bowl and let sit to marinate for about 15 minutes before serving. Feel free to modify adding more or less of something to suite your own taste, I even like to add a few shavings of raw cheese over the top of mine.
1 beet, julienned on a mandoline, or shredded
1-2 carrots shredded
1/2 cup broccoli florets, cut into bite size pieces
1/4 cup pepper (any color), chopped
5-6 cherry tomatoes, sliced in half
2 Tbsp. flat leaf parsley, finely chopped
juice of half of a lemon
1/2 Tbsp. dried oregano
1-2 Tbsp. balsamic vinegar
1 Tbsp. extra virgin olive oil
dash of salt and pepper
Just a warning: beets have an intense red color that can stain your fingers and countertops, so clean up quickly after working with them.