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Traditional French Turnip and Pumpkin Soup


 

Grated Beet Salad

People who swear they hate beets love this salad. It’s a North African-inspired mixture of
grated, uncooked beets dressed with orange and lemon juices and a small amount of olive
oil. It makes a great starter when you’re serving something robust as a main course, like a
couscous.

1/2 pound beets

3 tablespoons freshly squeezed orange juice

1 tablespoon freshly squeezed lemon juice

1 tablespoon extra virgin olive oil

2 tablespoon minced chives, mint or parsley (or a combination)

Salt to taste

Leaves of 1 romaine heart

 

 

1. Peel the beets with a vegetable peeler, and grate in a food processor fitted with the
shredding blade.

2. 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.

Yield: Serves four.

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.

Recipe From: Martha Rose Shulman, NY Times