Shaved Beet Salad

Shaved Beet Salad

  • 1 clove garlic
  • pinch of sea salt
  •  freshly ground back pepper
  • ¼ teaspoon Dijon mustard (optional)
  • ¼ cup lemon juice
  •  ½ cup extra virgin olive oil
  • 1 tablespoon or more minced fresh herbs of choice (parsley, dill, cilantro, tarragon, mint, oregano, or basil)
  •  2 small beets, trimmed and peeled (you may want to use gloves to keep your hands from turning red)
  • 8 cups mesclun, arugula, or other tender greens, washed and dried
  • ¼ cup chopped walnuts

Make dressing: crush or mince garlic with salt and pepper. Whisk in mustard, herbs, and lemon juice, and then olive oil in a fine stream.

Shave beets as thinly as possible with a vegetable peeler, mandoline, or sharp knife. Marinate in dressing for 30 minutes at room temperature or up to 12 hours refrigerated.

When ready to serve, arrange greens on plates. Arrange beets and walnuts atop and drizzle with remaining dressing. Serve immediately.

Serves 4

This tasty raw recipe is adapted from Raw Food Made Easy by Jennifer Cornbleet, with the kind permission of the author.

Read about the benefits of local raw food in edible SOUTH SHORE‘s spring 2011 edition.


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