I found this recipe after searching a while on-line for a RAW beet salad…most beet salads call for roasted beets. I just didn’t have the time or resources (we are still “cooking” off of a gas grill with a single side burner; no oven) to roast beets. I am so glad I found this recipe. I made it for a 4th of July party that Jordan and I went to. Not only is it quick and easy…it is DELICIOUS. I used some red ace and chioggia beets (which are gorgeous) along with fresh picked cilantro. We have a small bunch of golden beets leftover from yesterday’s market…I think I know what I will do with them!
Raw Chioggia Beet Salad with Honey-Lime Vinaigrette
Susan Russo for NPR
Makes 4 to 6 servings
2 tablespoons olive oil
2 tablespoons cider vinegar
2 tablespoons lime juice
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
- 4 medium Chioggia beets, washed, peeled and cut into matchsticks (about 1 1/4 to 1 1/2 pounds), or another beet variety if Chioggia isn’t available
- 2 scallions, thinly sliced (about 1/4 cup)
- 2/3 cup chopped fresh cilantro
- 2 tablespoons roasted unsalted or salted pepitas (I added boiled, lightly salted edamame I purchased off the salad bar at Kroger – didn’t measure the amount)
Whisk all vinaigrette ingredients in a small bowl and set aside.
Wash and peel beets. (You may want to wear gloves, as the beets may stain your hands.) Use a sharp knife to cut beets into matchsticks. Place beets in small bowl. Add scallions, cilantro and pepitas, and toss. Add vinaigrette and toss until well coated. Serve at room temperature.
Variation: Add diced avocado or crumbled queso fresco (I added the avocado and a hard sheep’s milk cheese I had purchased).