o.k…..I know I fried my beets last time….and beet chips truly are like the bacon of the vegetable world…but I don't always treat them that way I promise you!
I generally roast beets or cook them somehow so I thought using them raw would be interesting. I found a recipe using raw beets and parsley and gave it a try. First you slice the raw beets and marvel at how beautiful they are (marveling optional)
Then you sliver them along with some red onion.
Toss them with some orange juice, lemon juice, parley and olive oil.
It was wonderfully refreshing….I really liked it! It made me want to experiment more with raw beet recipes….I need to buy some goat cheese at the next farmers' market….the recipe calls for a cheese as an accompaniement although it was great without!
Italian Parsley and Beet Salad
Gourmet | September 2009 | by Kay Chun
- 1/4 cup fresh orange juice
- 1 tablespoon fresh lemon juice
- 1/4 cup extra-virgin olive oil plus more for drizzling
- 2 1/4 pounds assorted beets with greens (such as Chioggia, white, golden, and red; 1 1/2 pounds if already trimmed)
- 1/4 small red onion
- 1 1/4 cups Italian (flat-leaf) parsley leaves (from 1 bunch), torn if desired
- Accompaniment: fresh ricotta or farmer cheese, or grated ricotta salataWhisk together juices, oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
Trim beets, leaving 1 inch of stems attached, then peel.
Using stems as a handle, slice beets paper-thin (less than 1/8 inch thick) with slicer (wear protective gloves to avoid staining hands), or slice thinly by hand, then cut slices into very thin matchsticks.
Toss beets, sliced onion, and parsley with dressing and season with salt. Let stand, tossing occasionally, 30 minutes to soften beets and allow flavors to develop.