Serves 4
Adapted from The New York Times “Recipes for Health,” by Martha Rose Shulman
According to the author, people who swear they hate beets love this salad! It’s a North African-inspired mixture of grated, uncooked beets dressed with orange and lemon juices and a small amount of olive oil. It makes a great starter when youíre serving something robust as a main course, like a couscous.
1/2 pound beets
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
2 tablespoon minced chives, mint or parsley (or a combination)
Salt to taste
Leaves of 1 romaine lettuce heart
Peel the beets with a vegetable peeler and grate in a food processor fitted with the shredding blade. If you donít have a food processor you can use a box grater.
Combine the orange juice, lemon juice and olive oil. Toss with the beets and herbs. Season to taste with salt.
Line a salad bowl or platter with romaine lettuce leaves, top with the grated beets and serve.
Advance preparation: The grated beets can be dressed and kept in the refrigerator, covered well, for a couple of days. They become more tender but don’t lose their texture, and the mixture becomes even sweeter as the beet juices mingle with the citrus. Toss again before serving.
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