This week’s home veggie delivery included some beautiful red beets. Last time they were in the box, I roasted them and used them in salads and sandwiches.
Today, I made a crunchy raw beet salad with an Asian vinaigrette. You could switch out the vinegar and seasonings and make an Italian vinaigrette. Or a Greek one. I love versatile recipes!
The beet salad was good right from the start, but I did think it was even better after a couple of hours of all the flavors getting happy together.
Caution: wash your hands and nails frequently while making this or you’ll have beet stained hands. Also, wear an apron or old clothes that you don’t mind getting beet juice on when you slice/grate the beets!
Makes 4 servings of ¾ cup each, approximately 114 calories, 7 grams fat, 12 grams carbs, 2 grams protein
2 med-large red beets, peeled (about 3 cups sliced, or you could grate for a finer crunch; the third beet pictured above is awaiting its fate!)
2 TBSP EVOO
2 TBSP seasoned rice vinegar (or red wine vinegar, white wine vinegar or other vinegar)
1 TBSP Oriental seasoning (mine has sesame seeds, bell pepper, garlic, onion, pepper, celery flakes, lemon peel, mustard seed and lemon powder; you could substitute Greek seasonings or Italian)
Salt and pepper to taste
Sesame seeds for sprinkling
Thinly slice (or grate) the beets on a mandoline or side blade of a box grater.
Whisk dressing ingredients together and pour over the beets.
Can be served immediately or refrigerated for later.
Remove from fridge 30 minutes before serving.
Sprinkle with salt and pepper and sesame seeds when serving.