Tuesday, August 3, 2010
Citrus and grated beet salad
There's lots of recipes out there for raw, grated beet salad. I don't see how you can go wrong with any of them. They're all super easy, fast, healthy, and tasty. I think the tastes in raw beets go really well with citrus, especially oranges. And this salad was really pretty! I had one yellow beet and one red and white striped beet. Grated together they looked like a party. The picture here doesn't really do justice.
I had been planning on putting some chunks of feta in the salad. But then decided against it in favor of just serving it aside some plain cheddar cheese quesadillas on corn tortillas. I'd also been planning on putting it atop some super fresh, tasty lettuce from the CSA, but in my excitement over the beets, I forgot. I think the salad would be good with cheese in it (what's not?), but actually, the clean, fresh taste of the other ingredients really makes it great without.
A side note - I had forgotten about the pictures I took of 5-green saag paneer and poached fish with lettuce sauce. I just found the pictures on Andy's camera, so those posts are updated with pictures now.
2 medium to large beets (get two different colors if possible!)
2 T. olive oil
1/2 bunch cilantro, chopped
1/2 to 1 serrano pepper (or jalepeno, serranos are a little spicier), seeds discarded and chopped very finely
1/3 c. roasted sunflower or pumpkin seeds
salt and pepper to taste
sliced avocado (optional)
1. Peel and grate beets (I used the food processor for the grating.)
2. Juice ONE of the oranges, and the lime. Toss the beets with the juices and olive oil.
3. Peel and cut up the other orange. Toss the beet mixture together with the orange, cilantro, chili pepper, and sunflower or pumpkin seeds. Season with S&P to taste and serve with some sliced avocado on top!