Grated White Beet Salad


We admit to blatantly borrowing this simple recipe idea from the New York Times . . . except we think the white beets add a wintry elegance to the composition. The instructions are adapted to protect the delicate white flesh from discoloration. (Use red beets at your own peril, especially if your kitchen is white.)

8 medium white beets, trimmed and scrubbed
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
1/2 pound beets
2 tablespoon minced cilantro, chives, mint, or parsley
Salt to taste
Leaves of 1 romaine heart

1. In a nonreactive bowl or 1-quart glass measuring cup, combine the orange juice, lemon juice, and olive oil. Position a box grater above the bowl and grate the beets directly into the liquid. Toss the beets to coat. Add the minced herb and season to taste with salt.

2. Line a salad bowl or platter with romaine lettuce leaves and top with the beet mixture.

Serves 4.

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