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Raw Beetroot Salad

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July 27, 2014 / Organic / By
Anna

I grew up on beetroot boiled within an inch of its life, slathered in vinegar. That was beetroot salad. I tolerated it. My sister was and still is terrified of it. I think it is something to do with an occasion in the cramped confines of a caravan involving a can of beetroot and the inept use of a can opener. The end result was a small space that looked as though a massacre had just taken place and this was in the 1960s when that sort of thing was rare. Anyway, she neither cooks nor eats beetroot, but since I have started to grow beetroot, I am determined to help her get over this phobia.

I have moved on in recent years to baking or roasting beetroot, and they have rewarded me with delicious sweetness and no messy beetroot water splashed all over the stove top from boiling the darn things.

My garden, as I am sure I have mentioned in previous posts is producing abundantly. When friends come for lunch or dinner they have started to ask which dishes contain the hidden zucchini. I become evasive as there is always some in the summer, and looking at the contents of the freezer, there will be some in the winter as well.

But, the tall guy (TTG) and I have become garden heroes with our beetroot; it seems none of our friends had tried to grow beetroot but it grows very well here. However, our popularity is at least partly due to this beetroot salad recipe. The original recipe comes from Everyday Feasts, but TTG had to modify it due to the lack of a few ingredients.

Raw Beetroot Salad

Peel and grate three or four beetroot (that’s the hard part)

Dress with the zest and juice of one lemon

Add spices such as a tspn of roasted coriander seeds or ½ a tspn of coriander powder

Add chopped mint or fresh coriander if you have it.

Stir and eat.

Raw beetroot looks good, adds variety to your plate, is fresh tasting, and goes with most other salads. The combination of lemon and mint works very well and it is surprisingly sweet. It would also work well with a dollop of thick yoghurt.

Having tried this salad, I am now keen to try juicing some beetroot, which I certainly was not previously. It looks good, and unlike the beetroot of old, it is not floating in a bowl of liquid that is fit for just one purpose, that purpose being staining every fabric in sight. I am sure my sister will be a convert. 

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Country: Italy

Province/State: Umbria

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I actually eat this quite often. It is tasty and I am sure anyone would love it!
Adrian Cruce
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