I am not particularly fond of beets. They have an earthy flavor that is a little too dirt-y for my taste. However. I dearly LOVE beet GREENS and will even go so far as to say that beet greens are my favorite of all the greens we typically consume, and in point of fact I planted the beets specifically for those coveted greens.
However. I cannot in good conscience simply dispose of the Poor Beets, who after all were kind enough to 'bloom' for me when (and where) I planted them. And, when I discovered that beets have medicinal properties and are so particularly good us, I could only move forward with making them more appealing to my palate.
Most fortuitously I came upon this recipe in the New York Times for Grated Raw Beet Salad that began with the following bragotry new word: "People who swear they hate beets love this salad."
Oh ... really? Well, SHOW ME THE YUMMY! :)
I adapted the New York Times recipe for Grated Raw Beet Salad rather liberally; my adapted recipe version is below.
* 2 or 3 medium-to-largish beets
* 3/4 cup orange juice
* Juice of one lime
* Dash onion powder
* 1 tablespoon olive or canola oil
* 1 handful roughly chopped walnuts
* 1 tablespoon crumbled Gorgonzola cheese
- Admire the densely packed beet insides, the wave patterns that display layers of carmine and carnelian, sangria and merlot as they twine themselves into heart-ish shapes.
- Remove the greens and put aside for furture use.
- Grate or finely chop beets.
- Combine all ingredients.
- Adjust ingredients to your personal liking.
- Serve straight (as one might serve cranberry sauce or relish) or perched delicately on a romaine lettuce leaf (as one might if one were a NYT Food
writerStylist with a great photographer).