This can be served as a colorful appetizer on leaves of romaine or eaten as a main salad as shown here. Don’t the vibrant colors just scream “healthy! eat me!”
Recipe from the New York Times (serves four)
3T freshly squeezed orange juice
1T freshly squeezed lemon juice
1T extra virgin olive oil
2T minced chives, mint or parsley (or a combination)
Salt to taste
Leaves of 1 romaine heart
- Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade.
- 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.