It's no surprise to regular readers that I love-love-love recipes for beets. (There's even a beet rivalry. Am I the reigning 'beet queen'? Or is my friend the beet princess gaining ground?) In part, it's because once beets (what the beet princess calls beetroot) are cooked (whether roasted, boiled or microwaved), there are so very many different ways to use them. Once they're cooked, beets are the ultimate convenience vegetable. Just look at all the quick recipes which call for cooked beets, each recipe is marked with this symbol .
But -- raw beet? Really?! Last week at the farmers market, Ronnie from On the Wind Farm mentioned that his wife chops up raw beet and carrot for a salad. And here it is -- isn't the color glorious?! Thank you, Ronnie, for the great tip! Because the pieces are so small, if you didn't know the vegetables were raw, well, you wouldn't. This salad lasted for a couple of days, the texture and color stayed good so I wouldn't hesitate to make a big batch. That said, it's easy enough to put together 'just enough' for now.
I brightened the earthy vegetables with fresh dill, to my taste a brilliant choice. No surprise, since Carrot Coins with Dill is so good, so is Beet Röesti.
~ Zucchini Carpaccio, so simple, so beautiful ~
~ Celeriac Rémoulade, the French classic ~
~ Salad with Japanese Turnip, the hakurei turnip found at farmers markets ~
~ more "unusually raw" recipes ~
~ more recipes for a mandoline or Benriner ~
RAW BEET, CARROT & KOHLRABI SALAD
Time to table: 15 minutes
1 generous pound total of beets, carrot and kohlrabi, trimmed
1 tablespoon olive oil
1 tablespoon honey
Zest and juice of a lemon
Fresh dill, chopped
Few drops of Tabasco
Grate the beet. (There's no need to peel, the grater will just push the skins back.) Grate or chop the carrot using a mandoline / Benriner. (There's no need to peel.) Slice off the thick skin of the kohlrabi with a knife, then grate or chop using a mandoline. Toss with the remaining ingredients.
My thinking: the smaller the beets, the more tender they'll be and the easier to cut up while raw. That said, I did find the beet fussy to slice on the mandoline and switched to a grater with large holes.
I used kohlrabi to fill out a small supply of carrot and beets. So kohlrabi is optional but it was easier to cut with the mandoline and has the same texture as the beets and carrots so worked quite well, actually. It also picked up the beet color so honestly, there was no telling the salad wasn't half beet and half carrot.
Anyone new to the sharp blade of the slicer called a Benriner or mandoline will want to review tips for safely using a Benriner / mandoline
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